Lechon
The crown jewel of Filipino celebrations — a whole pig slow-roasted over charcoal until the skin shatters like glass and the meat falls apart with tenderness.
What You'll Need
Ingredients
- 11 whole pig (20–25 kg), cleaned and gutted
- 22 stalks lemongrass, bruised
- 31 head garlic, crushed
- 44 stalks green onions
- 52 tbsp salt
- 61 tbsp ground black pepper
- 72 tbsp soy sauce
- 8Banana leaves, for stuffing
- 9Charcoal, for roasting
Step by Step
How to Cook
- 1
Rinse the pig thoroughly inside and out. Pat dry with paper towels.
- 2
Rub the cavity and skin generously with salt, pepper, and soy sauce. Let marinate for at least 2 hours or overnight in the refrigerator.
- 3
Stuff the cavity with lemongrass, garlic, green onions, and banana leaves.
- 4
Truss the pig securely onto a long bamboo or metal spit, tying the legs and head firmly.
- 5
Prepare a charcoal pit. Position the pig about 60 cm above the coals.
- 6
Roast slowly over medium-low heat, rotating the spit continuously for even cooking — about 4–6 hours for a 20 kg pig.
- 7
Baste the skin with oil or lard every 30 minutes to encourage crackling.
- 8
The lechon is done when the skin is deep mahogany and shatters when tapped. Internal temperature should reach 75°C.
- 9
Rest for 20 minutes before carving. Serve with liver sauce or vinegar dipping sauce.
