Cebuchon Recipe: A Flavorful Twist on Cebu’s Favorite Roast

Introduction

Cebuchon, a popular dish hailing from the Philippines, is a succulent roasted pork belly known for its crispy skin and tender, flavorful meat. This dish is a staple in Filipino celebrations and has gained popularity worldwide. With influences from Spanish and Chinese cuisines, Cebuchon boasts a unique flavor profile that satisfies the palate with its delicious blend of tangy and savory notes.

Ingredients

To make your own delicious Cebuchon at home, you will need the following ingredients:

• 3-4 pounds pork belly, skin on
• 1 head garlic, crushed
• 1 tablespoon whole peppercorns
• 3 bay leaves
• 3 tablespoons soy sauce
• 3 tablespoons vinegar
• 1 tablespoon salt
• 1 tablespoon sugar
• 1 ½ cups water

Directions

1. Start by scoring the pork belly skin with a sharp knife, making shallow cuts in a diamond pattern. This helps the skin to crisp up during roasting.

2. In a large pot, combine the pork belly, garlic, peppercorns, bay leaves, soy sauce, vinegar, salt, and sugar. Allow the pork belly to marinate in this mixture for at least 4 hours, or overnight for maximum flavor.

3. After marinating, place the pork belly in a roasting pan, skin side up. Add the marinade and water to the pan.

4. Preheat your oven to 350°F (175°C), and then roast the pork belly for 3-4 hours, basting the skin occasionally with the pan juices. This will help the skin to become crispy and golden brown.

5. Once the skin is crispy and the meat is tender, remove the Cebuchon from the oven and let it rest for a few minutes before slicing and serving.

FAQ

Q: What is the best way to achieve crispy Cebuchon skin?

A: The key to achieving crispy Cebuchon skin is to ensure that the pork belly skin is dry before roasting. You can achieve this by patting the skin dry with paper towels after marinating and before placing it in the roasting pan. Additionally, a final broil for a few minutes at the end of the roasting time can further crisp up the skin.

Q: Can I use a different cut of pork for Cebuchon?

A: While pork belly is the traditional cut used for Cebuchon, you can also use pork shoulder or pork loin. However, keep in mind that the skin is a crucial component for achieving the signature crispy texture of Cebuchon.

Q: What are some traditional side dishes to serve with Cebuchon?

A: Cebuchon is often served with steamed white rice, pickled green papaya (atchara), and a side of liver sauce. The combination of the rich, savory pork with the tangy, crunchy atchara and the sweet liver sauce creates a delightful gastronomic experience.

Q: Can I make Cebuchon in advance for a special occasion?

A: Yes, you can prepare the pork belly and marinate it in advance, then roast it just before serving. This can be especially helpful for ensuring that the skin is at its crispiest when it’s time to enjoy the dish.

Q: How can I store leftover Cebuchon?

A: If you have any leftovers, store them in an airtight container in the refrigerator. To reheat, place the slices of Cebuchon on a baking sheet and warm them in a 350°F (175°C) oven until heated through. This will help to maintain the crispiness of the skin.

With this recipe, you can recreate the mouthwatering flavors of Cebuchon in your own kitchen. Impress your friends and family with this delectable dish that is sure to become a favorite for any special occasion. Enjoy the rich, savory taste and the satisfying crispiness of the pork belly skin in every bite!