Lechon is a popular Filipino dish made of a whole roasted pig. It is a staple in festive occasions such as weddings, fiestas, and other special events. The dish is known for its crispy skin and succulent meat.
Prep Time 2 hrs
Cook Time 5 hrs
30 mins
Total Time 7 hrs 30 mins
Servings 30


  • 1 whole pig (30-40 lbs)
  • 1 cup salt
  • 1 cup garlic, minced
  • 1 cup onion, minced
  • 1 cup lemongrass (tanglad), chopped
  • 2 tbsp ground black pepper
  • 2 cups soy sauce
  • 2 cups vinegar
  • 15 pcs dried bay leaves
  • 1/2 cup calamansi juice
  • 2 cups onion leaks


  • Clean the pig thoroughly, removing all the entrails and internal organs.
  • Rub the pig with salt and let it stand for 30 minutes.
  • In a large bowl, mix together lemongrass, onion leeks, garlic, salt, and black pepper. Stuff the mixture into the pig's cavity.
  • Sew the cavity of the pig shut with twine or metal skewers. Use a sharp knife to make small cuts on the skin of the pig.
  • Mix together soy sauce, vinegar, and calamansi juice. Brush the mixture over the entire pig, making sure to get into the cuts.
  • Roast the pig on a spit over charcoal or wood fire, turning it occasionally to ensure even cooking.
  • Cook for 4-6 hours or until the skin is crispy and golden brown.
  • Remove the pig from the fire and let it rest for 30 minutes.
  • Chop the pig into serving portions and serve with liver sauce and vinegar dipping sauce.
Keyword filipino cuisine lechon, lechon pork, traditional lechon

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