Our Christmas Eve 2025 Preparation: A Homemade Belly Chon Noche Buena

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Our Christmas Eve 2025 Preparation: A Homemade Belly Chon Noche Buena

Christmas Eve 2025 was extra special for our family because my husband and I decided to prepare Noche Buena at home, centered around a dish we’ve always loved—Homemade Belly Chon.

Instead of ordering lechon, we went for a more hands-on and meaningful experience. Early that day, we headed to SM Hypermarket and bought a fresh pork belly chon, weighing a little over 3 kilos. It cost around ₱2,000, though I honestly forgot the exact amount. What mattered most was that it was fresh and perfect for our plan.

Preparing the Belly Chon

Once we got home, we thoroughly washed and cleaned the pork belly. We then prepared a simple but flavorful marinade using ingredients we already had in our kitchen. The aroma alone already felt like Christmas.

We marinated the pork with:

• * Salt and pepper
• * Bay leaves
• * Lemongrass
• * Onion
• * Ginger
• * Chili flakes
• * And of course, MSG (because it just hits differently 😄)

We let the pork marinate for about one hour, allowing the flavors to sink in nicely.

By 8:30 PM, we tied the pork belly securely with kitchen twine, shaping it into a tight log—just like a traditional lechon roll. Then it was ready for the oven.

Slow-Roasting to Perfection

We cooked the belly chon in our electric oven, patiently brushing it every 20–30 minutes. For the basting, we alternated a mixture of:

• * Salt
• * Coke Zero (soda)
• * Soy sauce
• * Ketchup

We made sure to brush all sides evenly, which helped create a beautiful glaze and deep flavor. The whole roasting process took almost 3 hours, but it was absolutely worth the wait. The skin turned glossy, the meat juicy, and the kitchen smelled incredible.

Completing Our Noche Buena Table

While the belly chon was cooking, I also air-fried a Chinese Premium Ham for about an hour. I mixed some fresh fruits, arranged the table, and prepared everything for our family’s Noche Buena.

To highlight the celebration, we served our all-time favorite Black Forest cake from Red Ribbon—a Christmas must-have in our home. We paired it with:

• * Icy sparkling red grapes
• * Tavernello red wine
• * Refreshing iced tea

Celebrating at Midnight

Around 12 midnight, our family finally gathered to celebrate Christmas Eve. We enjoyed the food, shared laughs, took photos, and soaked in the warmth of being together. After eating, we cleared the table, tired but happy—our hearts full and our stomachs even fuller.