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Lechon
Philippines
No major Filipino event is complete without one. The Cebu version is considered the finest.
Whole roast pig — split-roasted over charcoal for hours until the skin is shatteringly crispy. The centrepiece of every Filipino fiesta, wedding and celebration.
Prep
30 mins
Cook
240 mins
Difficulty
Hard
Calories
330 kcal
Serves
20
Calories are an estimate based on ingredients used
Ingredients
1whole suckling pig, cleaned
lemongrass and pandanfor stuffing
garlic and spring onionsfor stuffing
coarse saltfor the skin
Method
1
Stuff cavity with lemongrass, pandan, garlic and spring onions. Sew closed.
2
Truss pig on a bamboo spit. Rub skin with salt.
3
Roast over charcoal, turning continuously, for 3-4 hours.
4
The skin should be burgundy-red and shatteringly crispy.
Chef's Tip
Continuous turning is essential — the pig must rotate constantly for even cooking and maximum crackling.
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Some recipe photos courtesy of Openverse and Wikimedia Commons contributors, used under Creative Commons licenses.