Where the Boneless Lechon Belly began.

In 2011, entrepreneur and food innovator Marlon Gochan saw an opportunity to reimagine that tradition.

Rather than roasting an entire pig, he developed a unique process that transformed a whole pork belly into something entirely different, a boneless roll seasoned with authentic Cebuano spices, carefully prepared and slow-roasted over an open charcoal fire until the skin became perfectly crisp and the meat exceptionally tender.

The result was what is now known as the Boneless Lechon Belly.

What began as a simple idea quickly became a success in cebuano food culture. By removing the bones and focusing on the most flavorful cut of the pig, every serving delivered the perfect balance of crispy skin, juicy meat, and aromatic spices in every bite.

In early 2012, Cebu's Original Lechon Belly was officially established and became the first in the ingenious technique to prepare, process, and slow roast boneless pork belly

Today, Cebu's Original Lechon Belly continues to serve the same product that started it all, prepared using fresh ingredients, traditional Cebuano flavors, and the dedication to quality that has defined the brand since day one.

From its roots in Cebu to its growing presence across the Philippines, the mission remains unchanged: to share the authentic taste of Cebu's famous lechon while honoring the traditions that inspired it.

To taste is to believe!