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Prep Time1 Hour
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Cook Time4-6 Hours
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Serving25
Lechon, a popular Filipino recipe, is a culinary masterpiece that has become a centerpiece of many Filipino celebrations. This dish features a whole pig, marinated and roasted to perfection, resulting in crispy skin and juicy, tender meat. Lechon is traditionally prepared over an open fire or in a large charcoal pit, where it is slow-cooked for hours to achieve its signature flavor and texture. Served with a savory liver-based sauce, this Filipino dish embodies the richness of the Philippines’ cultural heritage. Whether enjoyed during holidays, fiestas, or family gatherings, lechon remains a beloved and timeless favorite in Filipino cuisine.
Ingredients
Lechon
Nutrition
Per serving
- Daily Value*
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Calories: 500kcal
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Protein: 45g
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Fats: 35g
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Carbohydrates: 2g
Directions
Ensure the pig is cleaned and prepared. The internal organs should be removed and the cavity washed thoroughly. Pat the skin dry. Season the inside of the pig's cavity with salt and pepper. Stuff it with lemongrass, garlic, onions, bay leaves, and optional chunks of saba bananas for added flavor. Once filled, sew the cavity shut with kitchen twine or use skewers to keep it closed. Rub the outside of the pig with a mixture of soy sauce, vinegar, salt, and black pepper. This will help flavor the skin and create a golden-brown, crispy crust during roasting.
Thread the pig onto a large roasting spit. Make sure it's securely fastened to ensure it doesn’t move during the roasting process. Set up a charcoal or firewood pit for roasting. Place the pig over the coals and begin slowly rotating it. Roast for 4-6 hours, depending on the size of the pig. Maintain an even, low heat to avoid burning the skin. Baste the pig occasionally with beer or a mixture of oil and soy sauce for extra moisture and flavor. Keep rotating the spit continuously to ensure even cooking.
The lechon is done when the skin is crispy and golden-brown, and the internal temperature reaches at least 145°F (63°C). Use a meat thermometer to check the thickest parts of the meat. Remove the lechon from the spit and let it rest for a few minutes. Carve the pig into portions and serve it with a traditional dipping sauce made of lechon sauce or sarsa, which is a liver-based sauce, or simply with a soy-vinegar dip.
