Cebu's Original Lechon Belly

★ 2.5 / 5 (2 reviews)

Ang konsepto ng Boneless Lechon ay isinulong ni Ginoong Marlon Gochan noong Agosto 2011, isang makabago at likha ng innovasyon sa paraan ng paghahanda ng Lechon Belly o Roasted Pork Side. Sa natatanging prosesong ito, tinatanggal ang mga buto sa buong pork belly, niluluto gamit ang espesyal naming timpla ng mga sangkap, at dahan-dahang ini-ihaw sa bukas na uling. Parang tradisyonal na lechon na paborito ng bawat Pilipino, ngunit sa pagkakataong ito, ang pinakamasarap na bahagi lamang ang inihahain – ang tiyan ng baboy. Walang mahabang pila, kaya’t agad mong matitikman ang pinakamasarap na bahagi ng lechon! Bukod dito, mas abot-kaya ito dahil puro karne ito. Kaya naman, narito na ang Boneless Lechon – ang perpektong kombinasyon ng lasa, convenience, at halaga. Makukuha na ito sa mga piling lokasyon sa Cebu at Manila, handang dalhin ang kakaibang karanasan ng lechon sa inyong handaan at pagtitipon.

Last update: 16.02.2026 from: MarcRolan

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★ 2.5 / 5 from 2 reviews

What Hungry Jef dislikes about Cebu's Original Lechon Belly:
Masarap crispy and malaki ang servings kaso masyado maalat yung lechon! And for me mas masarap liver sauce kesa suka pero yung spicy mas masarap kesa sa original. Pag stock mo sya sa freezer mas maganda kung i turbo mo 175degree for 20minutes sure crispy and juicy parin ang meat : View all feedback.

MarcRolan

16.02.2026

★ ★ ★ ★ ★

The presentation was impressive for a value meal, and the staff were friendly. So why did I rate it 2.0? I was very disappointed with the taste. It wasn’t the typical Cebu lechon I expected; it tasted like leftover lechon stock without any crispiness or flavor in the skin. It was like eating rubber. I came all the way to SM Sta. Mesa despite heavy traffic, but it was really disappointing.

Hungry

16.02.2026

★ ★ ★ ★ ★

The lechon is delicious, crispy, and comes in large servings, but it’s a bit too salty for my taste! I prefer the liver sauce over the vinegar, though the spicy sauce is better than the original. If you store it in the freezer, it’s best to turbo heat it at 175 degrees for 20 minutes – the meat stays crispy and juicy.

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