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Authentic Lechon Recipe Philippines, Asia
JUMP TO RECIPEWe strongly advise you to read the cooking tips before jumping to the recipe though
Introduction & history
An indispensable delicacy in the Philippine celebrations, lechon — also known as lechon baboy — is a dish in which the entire pig or piglet is stuffed, glazed, and slowly spit-roasted over coals. The most coveted part is the crispy, golden brown skin, which tops the tender meat that melts in one’s mouth. The preparation of lechon is lengthy, but the Filipinos see it as an excellent opportunity to socialize. Traditionally, the pig or piglet is slaughtered early in the morning, its entrails are removed, and boiling water is poured over the skin so the hair can be scraped off. Next, salt and pepper are rubbed on the inside and the outside, and the pig is skewered on a long bamboo pole. The inside of the pig is stuffed with various ingredients, which can include lemongrass, garlic, onion, bay leaves, tamarind leaves, saba bananas, and star anise, and is then sewn together with twine. The pig is slowly roasted over coals while being turned and constantly ... Read more
Serve With
Cooking tips
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meat
Lechon can either be prepared with a suckling pig, weighing 4 to 5 kilos, or an adult pig of 18 to 20 kilos. After the pig has been slaughtered, its entrails are removed, and the hair is removed by scraping or by burning the skin. The pig is then washed with boiling water, rubbed with salt and pepper, and stuffed. -
skewering
Traditionally, the pig is skewered on a long bamboo pole which is sometimes replaced with a metal rod. Usually, this step is done before stuffing the pig, although some recipes suggest doing it vice versa. -
stuffing
There is a whole array of ingredients which can be used for stuffing lechon. Usually, the stuffing is a combination of vegetables and herbs. Lemongrass can be used in bundles or smashed to release its citrusy aroma. Leeks, scallions, chives, and shallots can be combined, or used separately. Garlic, on the other hand, can either be crushed or used in cloves. Bay leaves and star anise give the dish ... Read more -
cooking
Most recipes suggest cooking lechon over hot coals, although in some regions it is done over an open flame. The trick is to roast the lechon slowly, so all the juices remain inside, the meat becomes tender and thoroughly cooked, and the skin turns crisp. Depending on the size of the pig, roasting can take from 5 to up to 8 hours and is done by constantly rotating the skewer. -
glazing
To make the pig’s skin reddish brown and crispy, it needs to be glazed regularly during baking. The most common options include evaporated milk (which can be diluted with some water) and soy sauce, while some modern recipes claim that the key to that extra crispiness is basting the skin with soft drinks such as Sprite on 7up. -
sauce
Even though lechon results in perfectly succulent meat, occasionally it can be served with sauce. The lechon sauce is made with chicken or pork liver or liver pâté, which is mixed with Filipino vinegar suka, brown sugar, onion, garlic, and breadcrumbs, and has a thick texture.
Recipe variations
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Lechon Cebu
Ready in 5h 45minThe 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.
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Homemade Lechon
Ready in 16h 40minSince 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.
Classic Lechon
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.
Ingredients
Classic Lechon
1 whole pig (20 kg) (44 lb)
10-20 bundles of lemongrass
15 bay leaves
1 kg (2.2 lb) garlic
1 kg (2.2 lb) onion
2-3 cups (550-820g) salt and pepper
GLAZE
evaporated milk
Preparation
1
Classic Lechon
Step 1/6
Take a pig whose entrails have been removed and wash its inside with boiling water. Leave to drain.
Step 2/6
Rub the mixture of salt and pepper on the pig’s skin and its inside.
Step 3/6
Skewer a pig on a long bamboo stick.
Step 4/6
Prepare the stuffing by pounding together lemon grass and spring onions, and mixing them with bay leaves, garlic, and onion. Stuff the pig and sew its belly with a kitchen thread.
Step 5/6
To make the skin red and crispy, brush it with evaporated milk.
Step 6/6
Roast the pig for 4 to 5 hours over hot charcoal, until the meat is tender. Occasionally, glaze the skin with the remaining evaporated milk.
Other Variations
-
Lechon Cebu
Ready in 5h 45minThe 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.
-
Homemade Lechon
Ready in 16h 40minSince 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.
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