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.
- 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.