![](https://foodtripdumaguete.wordpress.com/wp-content/uploads/2015/07/mamitas-cooked-boneless-lechon-02.jpg?w=676)
Cebu’s boneless lechon belly, the Philippines’ answer to Italy’s porchetta, was conceptualized by Mr. Marlon Gochan in 2011. Similarly prepared, the belly is deboned, stuffed with spices and herbs, and then slow-roasted over a charcoal fire. Today, the lechon belly experience is no longer limited to Cebu; Dumaguetenos can now enjoy pork prepared in the Queen City of the South’s signature style.