Lechon

(Lechón)

Lechon, derived from a Spanish word for roasted suckling pig is one of the most popular dishes in the Philippines. The slowly-roasted suckling pig is usually stuffed with lemongrass, tamarind, garlic, onions, and chives, and is then roasted on a large bamboo spit over an open fire.

It is traditionally served whole on a platter, at celebrations and festive events such as weddings and Christmas. Once the meat is properly roasted and falls off the bone, people tend to eat every part of the pig, and the crispy, reddish-brown, crackling skin is especially beloved.

Lechon is often served with a thick and rich liver sauce that is cooked with sugar, fresh herbs, and vinegar. If anything is left after the feast, the leftovers are often made into lechon slaw, slowly cooked with vinegar, garlic, and liver sauce for that extra bit of flavor.

Apart from the Philippines, the dish is especially popular in countries such as Cuba, Puerto Rico, the Dominican Republic, and Spain. Some famous chefs even named lechon the best pig in the world, so it is definitely worth a try.

Philippines

Serve with

Stir-fry

Pancit

Pancit is a staple Filipino dish found at numerous feasts and celebrations, consisting of stir-fried noodles with meat and vegetables such as chicken, pork, shrimp, celery,... Read more

Recipe variations

4.7
Classic Lechon
READY IN 5h 30min
This recipe gives step-by-step instructions on how to make a classic Filipino roasted pig. Its insides are filled with lemongrass, bay leaves, garlic, and onion, and the skin is glazed with evaporated milk.
4.6
Lechon Cebu
READY IN 5h 45min
The Filipino island of Cebu is famous for its lechon, which is considered to be the juiciest and crispiest in the Philippines. This traditional recipe calls for a few specific ingredients. For instance, the inside of the pig is brushed with soy sauce and filled with lemongrass, star anise, bay leaves, garlic, and saba bananas — a particular type of cooking bananas typical for the Filipino cuisine. The glazing, on the other hand, is done by basting the pig’s skin with Sprite, which is believed to give it that perfect crispiness.
4.5
Homemade Lechon
READY IN 16h 40min
Since it is not practical to roast the whole pig in a regular kitchen, this recipe shows how to prepare a makeshift lechon from pork belly slab. The cooking is done in an oven or a turbo broiler, and the meat is marinated and stuffed with a combination of herbs and spices inspired by the ones used on Cebu island, whose lechon is considered to be one of the best in the Philippines.

Lechon Authentic recipe

PREP 30min

COOK 5h

READY IN 5h 30min

This recipe gives step-by-step instructions on how to make a classic Filipino roasted pig. Its insides are filled with lemongrass, bay leaves, garlic, and onion, and the skin is glazed with evaporated milk.

VIEW RECIPE

WHERE TO EAT The best Lechon in the world (according to food experts)

Anton Diaz and 16 other food critics.

"I must humbly admit it is one of the best Filipino restaurants in Greenbelt in terms of presentation of food and variety of Filipino dishes that we love (including suwahe and lechon). You can order their Crispchon served 2 ways – wrapped in pandan crepe and tossed in chili garlic."

Maida Pineda and 8 other food critics.

"The entire pig is spit-roasted over coals, with the crisp, golden-brown skin served with liver sauce, the most coveted part. In Manila, folks can get their piggy from Elar's Lechon."

Yedy Calaguas and 8 other food critics.

"The carving station features a variety of meat. There are lamb, turkey, and The Viking Boneless Lechon which you should not miss when dining at Vikings. I specifically like the Boneless Lechon paired with some veggies and truffle sauce."

Doyzkie Buenaviaje and 5 other food critics.

"Juicy and tasty meat, golden crisp skin = Lechon Perfection!"

Doyzkie Buenaviaje and 3 other food critics.

"Rico’s Lechon is known for their spicy lechon and I would personally recommend this, for it is on my list of favorite lechons in Cebu."

Alison Cook and 8 other food critics.

"Fans gravitate to such unfailing standards as the lechón of suckling pig to wrap in the fragrant little house-made tortillas, which qualify as the best in the city."

Sandy Daza and 1 other food critic.

"Lechon cannot be anything but delicious, with all the flavors and textures that come with it: crispy, sticky, full of unseen liquid saturated fat, salty, sometimes spicy."