Lechon (Filipino Roast Pig)
Experience the festive and mouthwatering flavors of Filipino cuisine with Lechon, a traditional dish featuring a whole roasted pig with crispy skin and succulent meat. Often served during celebrations and special gatherings, Lechon is a centerpiece that delights both the eyes and the palate.
Ingredients
- 1 whole pig (around 20–30 lbs), cleaned and gutted
- 1 cup soy sauce
- 1 cup vinegar
- 1/2 cup fish sauce
- 1/4 cup garlic, minced
- 2 tablespoons salt
- 1 tablespoon black pepper
- 2 tablespoons brown sugar
- 2–3 stalks lemongrass, bruised
- 3–4 bay leaves
- 2 cups water
- Cooking twine
Instructions
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Prepare the Marinade
In a large bowl, combine soy sauce, vinegar, fish sauce, garlic, salt, pepper, and brown sugar. Mix well until sugar and salt are dissolved.
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Marinate the Pig
Rub the marinade all over the inside and outside of the pig. Stuff the cavity with lemongrass and bay leaves. Tie the pig securely with cooking twine to maintain its shape during roasting. Cover and refrigerate for at least 8 hours, preferably overnight, to allow flavors to penetrate the meat.
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Prepare for Roasting
Preheat your oven or prepare a charcoal pit for roasting. If using an oven, set it to 350°F (175°C). Place the pig on a large roasting pan or spit.
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Roast the Pig
Baste the pig with water occasionally to keep the skin moist. Roast for 4–6 hours, depending on size, turning regularly if using a spit. The skin should become golden brown and crisp, and the meat tender.
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Serve
Remove the pig from the heat source and let it rest for 15–20 minutes before carving. Slice the crispy skin and tender meat, arranging on a large serving platter.
Serving
Serve Lechon with traditional Filipino dipping sauces such as liver sauce (sarsa) or spiced vinegar. Pair with steamed rice, pickled vegetables, or fresh fruits to complement the rich flavors.
Enjoy the festive and savory delight of Lechon, a dish that embodies Filipino tradition, communal celebration, and unforgettable taste.
