Boneless Lechon Belly Recipe for Christmas

Boneless lechon belly recipe

If it’s a Pinoy party, the lechon (whole roasted pig) is always the star or the centerpiece. But in recent years, we have seen the rise in the popularity of the boneless lechon belly. And for good reason.

boneless lechon belly recipe
Make your own boneless lechon belly at home. It’s so easy to make.

The boneless lechon belly has so many advantages.

  • It is just the right size. If you have a small family, you don’t need to order a whole pig, just the belly roll and you still get the pork lechon goodness that we love. Plus, it looks good in the middle of the table.
  • No bones. As the name suggests, it’s boneless so you get to eat everything (except the stuffing).
  • It comes in two flavors — the original and the spicy.
  • It is cheaper, too, than buying a whole lechon.
boneless lechon belly recipe
This is how my boneless lechon belly looks from behind.

Make it At Home

But do you know that it’s actually easy to make boneless lechon belly at home? Since it is not a whole pig, you can easily make it in the convenience of your own kitchen using even just your small oven. Plus, the ingredients are just simple. It’s just time consuming, though, so you got to allot four hours of cooking time before your meal. So again, easy but it takes time.

boneless lechon belly recipe
You can make boneless lechon belly at home with just a few ingredients.

Boneless Lechon Belly

Boneless lechon belly ingredients

  • 1 kilo whole pork belly
  • 1 Tbsp. rock salt
  • 1 Tbsp. anise palay (anise seeds)
  • 1 tsp. ground black pepper
  • 4 lemongrass leaves
  • 1 red onion, sliced
  • 5 cloves garlic, crushed
  • Milk for brushing (I used fresh milk)
boneless lechon belly recipe
Salt, anise seeds, and black pepper.

Boneless Lechon belly procedure

  • 1. Wash the pork with water and pat dry with a paper towel.
  • 2. With a sharp ice pick, punch holes on the skin. The skin can be pretty tough so you have to apply force. This will allow the skin to “pop” and give it the chicharon feels when cooked.
  • 3. Rub the rock salt on the skin and on the meat part. You may add a bit of salt than what I suggested but since we control our salt intake, 1 Tbsp is enough for 1 kilo.
Boneless lechon belly recipe
I prefer that the anise seeds and the black pepper are only inside the meaty part and not on the skin of the boneless lechon belly.
  • 4. Mix the anise palay and black pepper. Rub it  well on the inside of the pork. Roll it over and set aside. Let the pork sit for at least 30 minutes so the flavors and aroma of the spices will be absorbed.
  • 5. Heat the oven to 180°C.
  • 6. Open up the pork again and arrange the folded lemongrass leaves, onion slices, and garlic cloves on the meat part.
boneless lechon belly recipe
Stuff the lemon grass, sliced onions, and pounded garlic inside the meaty part.
  • 7. Roll the pork again and tie securely with a string. Make sure that you tie it very tightly because cooking the pork will shrink its size and make it loose in the tie. You may need an assistant to do this so that somebody is holding the pork steady while you are tying it.
  • 8. Wrap the pork in foil, close the sides, and pop the whole thing into the preheated oven. Bake for 2 whole hours.
boneless lechon belly recipe
Tie the pork securely with a string and wrap in foil. Make sure you have tightly tied it because the pork will shrink and if you tied it loosely, the boneless lechon belly will lose its shape. I hope you will do a nicer job than me in tying the pork into a roll.
  • 9. Remove the pork from the oven and brush it all around with milk. Return to the oven, uncovered, and bake for another 30-45 minutes, depending on how brown the skin is on all sides. You really have to check.
boneless lechon belly recipe
Brush the skin with milk all around. I just used fresh milk because that’s what’s available at home. This will make the skin crispy.

Rotisserie Oven

If you have a rotisserie oven, the pork will be baked evenly and you get crispy skin all around.However, with the rotisserie, you may need to increase the temperature a little and cook it longer.

In my case, i just turned the pork several times, baking about 15 minutes per side to achieve the crispy skin. I would look into the oven to see if it the skin is already popping on one side before I turn it again.

In Bacolod, you may order boneless lechon belly from Zharns Grill.

Mealtime Centerpiece

Your family will truly enjoy the boneless lechon belly. The meat becomes so tender and flavorful in the inside. And very juicy, too. But the skin is crisp as well as tastes good. Prepare this for Noche Buena or even your Sunday lunches with the whole family. Just start early so that you can eat on time, as it takes too much time to cook.

Just a tip, you may want to serve it with some Mang Tomas lechon sauce. That’s what we did and it perfectly complemented the boneless lechon belly. But even if you don’t have sauce, the meat is already flavorful and aromatic. You might also want the spicy vinegar with soy sauce and chopped garlic dipping sauce, too. Cheers! 😀

If you have questions, let me know in the comments below. Or if you did make this recipe, let me know how it turned out. 🙂

Cs by Night: A Taste of France in Bacolod

Cs by Night by L’Fisher Hotel

Cs by Night is by far the most unique concept among Bacolod restaurants. It is relaxation al fresco along the finer street of Bacolod while enjoying your favorite apéritif.

Cs by Night - L'Fisher Hotel - Bacolod restaurants
Cs by Night — the newest concept among Bacolod restaurants to hit town.

Fresh Concept

The opening of Cs by Night is a wonderful new concept at L’Fisher Hotel Bacolod. It brings the level of Bacolod restaurants several notches higher. While it’s pastry shop, Cs Cafe, has been making waves because of its French pastries, cakes, and breads, this new outdoor dining concept is a refreshing new twist.

Cs by Night - L'Fisher Hotel - Bacolod restaurants
You cannot find this spread anywhere else by Cs by Night.

You may say that dining al fresco is not entirely a fresh idea among Bacolod restaurants because we sure have a lot non aircon eating joints in the city. But this is different. Totally different. Worlds apart even.

Little France

As its name suggests, Cs by Night only opens at night. They start serving at 6pm, when the sun has already comfortably set in the west. Since the cafe is facing the east, you will not get a glimpse of the sunset here–just the sudden onset of dusk. And it is just perfect for their setting.

That is when they light up the front area of Cs Cafe, including the 7-foot replica of the Eiffel Tower that is prominently displayed in front. Soft instrumental music starts to play. It is the only one among all Bacolod restaurants that has the Eiffel Tower as its centerpiece. So it only means one thing — photo opp!

Cs by Night - L'Fisher Hotel - Bacolod restaurants
The facade of Cs by Night.

Yes, Cs by Night is Instagram-worthy. And it is not just the place. The offerings will surely land in a lot of social media posts.

This new Bacolod restaurants concept is the brainchild of Chef Denis Laumône, executive pastry chef of Cs Cafe and L’Fisher Hotel. Since he is a full-blooded Frenchman, he has introduced authentic French tastes to the Ilonggo palate. And because of his roots, we now have Cs by Night–your little France in Bacolod. He is thankful that the management of L’Fisher Hotel is willing to work with him in bringing novel ideas in the city.

Cs by Night - L'Fisher Hotel - Bacolod restaurants
Chef Denis with his new concept – Cs by Night.

The novel idea that is Cs by Night caters to different folks who would like to eat out but not necessarily dine. You could be waiting for your formal dinner and would like wine and some cheeses to open your appetite. Or you don’t want a heavy meal but would like to spend time with friends over good spirits. Or you just want a night cap. Cs by Night is the place for you. You cannot find this service in other Bacolod restaurants.

Cs by Night - L'Fisher Hotel - Bacolod restaurants
Cold cuts platter. You can have different kinds on your platter. It is served with French baguette and rich homemade butter.

They are offering several kinds of platter to match your mood or drinks. They have the cold cuts platter, the cheeses shareable platter, combo platter, and many more. Chef Denis said that you can choose the items that you want included in the platter at Cs by Night.

Cs by Night - L'Fisher Hotel - Bacolod restaurants
Combo platter. Sample only. You may choose different items for this.


Cs by Night - L'Fisher Hotel - Bacolod restaurants
The cheese platter.

Al Fresco or Aircon

So Cs by Night concept is al fresco dining with the Eiffel Tower in the background. But since we cannot control the weather and humidity, you may want to stay inside in their air conditioned cafe. That’s still fine. You have that option in this new Bacolod restaurant. While you are there, have some of their best desserts as well as take home their fresh breads.

Cs by Night - L'Fisher Hotel - Bacolod restaurants
Cs by Night grand opening.

Cs by Night

by L’Fisher Hotel
15th-Lacson Streets, Bacolod City
Negros Occidental, Philippines
Open daily from 6pm to about midnight

Cs by Night - L'Fisher Hotel - Bacolod restaurants
Chef Denis and I at the opening of Cs by Night here in Bacolod. Congratulations!

The Best Pineapple Cake Ever

What is the best pineapple cake you have ever tried?

I have now tried the best pineapple cake ever.

We live in Bacolod City, Philippines. In our family, we almost always have pineapple cake at home and these are usually from China. But I don’t remember saying “best pineapple cake.” These cakes are always brought home as pasalubong to my parents in law by friends and family. Then in turn they would share some for us to try.

Chia Te - Taiwan best pineapple cake
What is the best pineapple cake for you?

So far, among the pineapple cakes from China that I’ve tried, these are all so-so. I mean, they’re okay, to say the least. Nothing extraordinary, in fact. If I get to eat them, fine. If I don’t, I’m still swell. Or maybe we haven’t tried the premium ones? I dunno, my knowledge is limited.

Chia Te Pineapple Cake

But when friends of ours, Boyet and Ricco of Bacolod Cupcake Cake went to Taiwan, they brought home some Chia Te Pineapple Cake. And the best thing is, they shared a box to us.

Chia Te - Taiwan best pineapple cake
Chia Te pineapple cake from Taiwan

When we tried it, we right there and then declared that Chia Te Pineapple Cake is the best pineapple cake ever. That is, from among those that we have eaten. And mind you, we cannot count anymore how many brands we have tried in the past. We eat this either as snack or dessert.

Even the kids Love it

So, okay, our kids have also tried different kinds of pineapple cake like us. But they never really raved about them. In fact, most the time, our little Siobe couldn’t even finish one piece.

But with the Chia Te Pineapple Cake, we were surprised that when I opened the box again, there were only a few pieces left. I wanted to let my parents and parents-in-law try them, but I couldn’t because there was nothing left to share anymore. haha The kids ate most of them. They must love it that much!

Chia Te - Taiwan best pineapple cake
One box contains 12 individually wrapped pastries.

Pasalubong From Taiwan

So I researched about Chia Te on the internet. From the Trip Advisor, as well as other sites, I have read that people are raving about Chia Te Pineapple Cake. Apparently, this is a very famous Taiwanese bakery. The queues are very long at their stores and for good reason.

Chia Te - Taiwan best pineapple cake
The Chia Te pineapple cake box (right) is placed inside a paper bag (left). Very nice packaging.

Chia Te Bakery has tarts and cakes but the most famous product perhaps in their pineapple cake. And I read that somebody commented that he now appreciates the fact that the pineapple cake has a longer shelf life. I also like it that the packaging is so nice and presentable–a perfect gift from Taiwan.

Why is it the best pineapple cake?

The goodness of Chia Te Pineapple Cake starts from the crust. This yellow cube is dense with goodness. The crust is crumbly and buttery–you can smell the butter from whence you open the pack. Yeah, each cake is individually wrapped in foil and sealed. It has just enough sweetness, too. The crust would remind you of yummy shortbread.

Inside is pineapple candy or jam, made just right. It is not too wet not to cake-y. It does not crumble or splat when you bite it. It has just the right consistency and sweetness.

Chia Te - Taiwan best pineapple cake
Each pack contains this yummy cube.

All of us in the family love it. But I think that the kids appreciated it more. They are not very much into eating pastries, but I think Chia Te Pineapple Cake is just perfect for their taste. That is why I can say, this is the best pineapple cake ever. For the win!

So when you visit Taiwan, don’t forget stopping by Chia Te Bakery to sample their pineapple cakes and other baked delicacies. And bring home some, too. Best Taiwan pasalubong for me.

Chia Te Bakery

No. 88, SEc 5, Nanjing East Rd,Taipei 105, Taiwan
+886 2 8787 8186