Filipino Lechon: Whole Roasted Pig
Filipino Lechon: Whole Roasted Pig
Contents
Lechon is a whole roasted pig, often prepared for Filipino celebrations and gatherings. The dish features crispy skin and tender, juicy meat, achieved by slow-roasting the pig over charcoal on a bamboo spit. Traditionally stuffed with aromatics like lemongrass, garlic, and onions, it’s a centerpiece dish in Filipino cuisine.
Prep Time: 1-2 days (including marinating)
Cook Time: 4-6 hours
Total Time: 5-8 hours
Servings: 20-30 (depending on pig size)
Ingredients
- 1 whole suckling pig (10-20 kg, cleaned and gutted)
- 1 cup salt
- 1 cup vinegar
- 10 stalks lemongrass (crushed)
- 2 heads garlic (minced)
- 5 onions (quartered)
- 1 bunch scallions
- 10 bay leaves
- 1 tbsp black peppercorns
- Banana leaves (for wrapping)
- Bamboo spit (for roasting)
Instructions
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Prepare the pig:
- Rinse the pig inside and out with water, then pat dry. Rub salt and vinegar all over the skin and cavity. Let it sit for 1 hour, then rinse and dry again.
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Stuff the cavity:
- Combine lemongrass, garlic, onions, scallions, bay leaves, and peppercorns. Stuff the mixture into the pig’s cavity and wrap with banana leaves. Secure with twine.
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Skewer and roast:
- Skewer the pig onto a bamboo spit. Roast over charcoal, turning slowly, for 4-6 hours. Baste occasionally with a mixture of oil and water to keep the skin crisp.
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Check for doneness:
- The skin should be golden-brown and crispy, and the internal temperature should reach 75°C (165°F). Let rest for 20 minutes before carving.
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Serve:
- Carve into portions and serve with lechon sauce (liver-based gravy) or spiced vinegar.
Tips & Variations
- Regional styles: Cebu-style lechon uses more lemongrass and no sauce, while Manila-style is served with liver sauce.
- Alternative cooking: For smaller portions, use an oven (180°C/350°F for 3-4 hours) or grill.
- Leftovers: Make lechon paksiw (stewed pork with vinegar and liver sauce) or fried lechon kawali.
FAQs
What’s the difference between lechon and lechon de leche?
- Lechon: Uses a weaned or adult pig.
- Lechon de leche: Made with a suckling pig (under 2 months old), yielding more tender meat.
Why is lechon so popular in the Philippines?
It’s a festive dish with Spanish colonial roots but adapted with native ingredients like lemongrass. It’s a staple at celebrations.
Can I make lechon without a whole pig?
Yes, use pork belly or shoulder for smaller portions, though the cooking method differs.
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- Crispy Pata Recipe: A Complete Guide to Filipino Deep-Fried Pork Leg
- Dinakdakan: A Creamy and Tangy Filipino Pork Dish
- Nilagang Baboy: A Complete Guide to Filipino Boiled Pork Soup