Comments on: The Mad Dash to Offer “Boneless Pork Belly” in Cebu City… :)

By: Justin Congmon

Justin Congmon — Mon, 07 Oct 2013 13:11:50 +0000

Hi Market Man, I was just wondering what kind of brand of pork you used for this? Is it imported brand or still the native pork (dark haired) one’s? And lastly, because of local charcoal getting more expensive, would you suggest cooking it in the oven? what are the pro’s and con’s for cooking it in an brick oven vs over charcoal? Thank you! :)

By: Ken Russell Salvador

Ken Russell Salvador — Sun, 30 Dec 2012 13:13:42 +0000

I was wondering where I could get some fennel bulb/seed/tops here in Cebu. I think it would go well with roast pork.

By: farida

farida — Thu, 05 Jul 2012 04:00:02 +0000

ayayay, that picture looks sooo good, MM.

By: Marketman

Marketman — Thu, 05 Jul 2012 00:55:42 +0000

Paul, you have to tell the butchers to take one out of the freezers for you. They have done this for me at Rustan’s, S&R and Metro grocery at Market!Market! Be persistent but polite, I find after some cajoling (which shouldn’t be necessary at all), the whole bellies mysteriously appear. Have them debone it for you, but keep the meaty bones for a brilliant pork rib sinigang. If the store sells sliced liempo, believe me, they have whole slabs of liempo lurking back there somewhere. :)

By: Paul

Paul — Wed, 04 Jul 2012 20:14:13 +0000

I wanted to try and make one of these yummy looking babies but I tried to buy a big pork belly(as u mentioned- like 5 to 6 kilos) in the supermarket but its been like a week now and I still can’t find one. The lady and guy there in the Meat section just told me that all of the pork bellies were sold out already or are reserved. I have been to like 10 supermarket locations for the past week already but they keep telling me the same reasons. Maybe I will just have to buy it instead of making it.

By: Grace

Grace — Tue, 03 Jul 2012 15:39:31 +0000

Here’s one version from Cagayan de Oro: https://www.sunstar.com.ph/cagayan-de-oro/feature/2012/04/25/tasty-liempo-218234
And I quote: “The lechon liempo is an alternative to the real lechon and a twist of your traditional pork belly.”

By: Mom-Friday

Mom-Friday — Tue, 03 Jul 2012 10:20:50 +0000

OMG!!! I’m really excited that my husband is now on a business trip there in Cebu… I can finally have a chance to try Zubuchon, and hope he’ll be able to buy a few kilos to bring home! :9

By: EbbaBlue

EbbaBlue — Mon, 02 Jul 2012 14:25:54 +0000

MM, Wysgal: I tried cooking this rolled-pork belly in my oven, it came out good (skin not so crispy), but flavor wise, it passed my american husband’s taste. But… gosh….. the splatter it made on my 2 months old oven… I will have to clean my oven much longer that it took to cook the pork. I told my husband that I will have to improvise roasting it in our gas grill outside; just have to invent how to rotate it..

I tried the “self-cleaning” feature on our oven… and it did not work (splatter was all over the sides and top of the oven).

By: tipat

tipat — Mon, 02 Jul 2012 10:00:59 +0000

Love your shorts, and I wish we could go back to Cebu for more Zubuchon as well as to taste this one…I’ve tried bringing home the Zubuchon several times but it ALWAYS tastes better at your resto. :)

By: Corin

Corin — Mon, 02 Jul 2012 09:26:33 +0000

yay! drooooling! I prefer the blistered skin also… roasted beautifully! Oh my! I’m 2 months preggy and craving for this… got to have this ASAP! Sana meron din kayong branch here in manila.