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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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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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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
PREP 20min
COOK 3h
RESTING 13h 20min
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.
Ingredients
Homemade Lechon
2 kg (4.4 lb) pork belly slab
MARINADE
1 stalk lemongrass, tangled
1 stalk onion leeks or 3 stalks scallion
2 bay leaves
1 tbsp ground black peppercorn
5 cloves garlic, crushed
1/2 cup (250g) rock salt
5 cups (1.2 L) water
FILLING
1 stalk lemongrass, tangled
1 stalk onion leeks or 3 stalks scallion
2 cloves garlic, crushed
GLAZE
3 parts evaporated milk
1 part water
Preparation
1
Homemade Lechon
Step 1/8
Begin by washing the pork slab under running water. If necessary, shave the remaining hair.
Step 2/8
Prepare the marinade. Place all the ingredients into a pot, bring to a boil, and simmer over low heat for 10 minutes. Set aside and leave to cool.
Step 3/8
Place the pork belly slab into a deep pot and drizzle it with marinade. Leave to marinate overnight, for approximately 10 to 12 hours.
Step 4/8
Remove the pork from the marinade, rinse the surface with fresh water, and pat dry using a kitchen towel.
Step 5/8
Place the pork slab on a flat surface skin side down. Arrange the rolled lemon grass and leek in the middle and sprinkle with crushed garlic cloves. Now, roll up the meat and tie it with string to keep its shape.
Step 6/8
In a small bowl, combine 3 parts of evaporated milk with 1 part water, and apply in on the surface of the pork slab using a brush. This glaze will give the skin its reddish brown color when roasted. Let the meat rest for 30 minutes to 1 hour so the glaze can set into the skin.
Step 7/8
Now, cook the meat. If you are using an oven, preheat it to 190°C/375°F. Place the meat over a grill pan with a wire mesh and cover it with aluminum foil. Cook for 2 hours, then remove the foil and continue cooking, turning the meat occasionally, until the skin is golden and crispy. If you are using a turbo broiler, set it to 190°C/375°F. Cover the meat with aluminum foil and let it cook for 2 hours. Then, uncover the meat and keep cooking, rotating the meat every 10 minutes, until the skin starts crackling and reaches a golden hue.
Step 8/8
Cut into pieces and serve.
Other 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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