Prepare to embark on a culinary journey that will transport you straight to the heart of the Philippines with the most mouthwatering, crispy, and succulent roasted pig you've ever encountered! Lechon isn't just a dish - it's a celebration of flavor, tradition, and culinary mastery that has been delighting families and gatherings for generations. This isn't just cooking; this is creating a masterpiece that will have your guests talking about your incredible skills for years to come!
Prep Time: 1 hrs
Cook Time: 6 hrs
Total Time: 7 hrs
Cuisine: Filipino
Serves: 10 servings
Ingredients
- 1 whole pig (10-12 kg)
- 1 cup soy sauce
- 1 cup vinegar
- 1 head garlic, minced
- Salt to taste
- 1 bunch lemongrass
- Banana leaves for wrapping
Instructions
- Begin by preparing the whole pig. Ensure that it is properly cleaned and dressed. Remove any remaining hair and innards, and rinse the pig thoroughly with water.
- In a large bowl, combine the soy sauce, vinegar, minced garlic, and salt. Mix well to create a marinade.
- Rub the marinade all over the pig, ensuring that it gets into all the crevices. Pay special attention to the inside of the pig. Allow the pig to marinate for at least 1 hour, but for best results, let it marinate overnight in the refrigerator.
- Prepare the lemongrass by trimming the ends and smashing the stalks with the back of a knife to release their flavor. Stuff the lemongrass inside the cavity of the pig.
- Preheat your roasting equipment, whether it's a traditional lechon oven, a charcoal pit, or a rotisserie setup. The ideal temperature for roasting is around 180-200°C (350-400°F).
- While the oven is preheating, prepare the banana leaves. If using fresh banana leaves, pass them over an open flame or dip them in hot water to make them pliable. This will help prevent them from tearing during wrapping.
- Once the pig is marinated and the banana leaves are ready, lay out the banana leaves on a clean surface. Place the pig on top of the leaves and wrap it securely, tucking the edges underneath to ensure that it is completely covered.
- Secure the wrapped pig with kitchen twine or banana leaf strips to keep it tightly bound during the roasting process.
- Place the wrapped pig on the roasting spit or in the roasting pan. If using a charcoal pit, ensure that the coals are evenly distributed for consistent heat.
- Roast the pig for about 6 hours, turning occasionally if using a rotisserie, or basting with the drippings to keep the skin moist and flavorful. Monitor the internal temperature; it should reach at least 75°C (165°F) to ensure it is fully cooked.
- During the last hour of cooking, you may unwrap the banana leaves to allow the skin to crisp up. This will give the lechon its signature crunchy skin.
- Once the pig is cooked and the skin is golden brown and crispy, remove it from the heat and let it rest for about 30 minutes before carving. This allows the juices to redistribute.
- Carve the lechon into serving pieces and serve with a side of liver sauce or vinegar dipping sauce. Enjoy your delicious Filipino roasted pig lechon!
Tips
- Choose Quality: Select a fresh, well-cleaned pig from a reputable butcher to ensure the best taste and texture.
- Marination is Key: Don't rush the marinating process. Overnight marination allows the flavors to penetrate deeply into the meat.
- Temperature Control: Maintain a consistent roasting temperature between 180-200°C for even cooking and that perfect crispy skin.
- Banana Leaf Magic: The banana leaves aren't just for wrapping - they help retain moisture and add a subtle, unique flavor to the meat.
- Patience Pays Off: Resist the temptation to rush. Slow roasting for 6 hours is crucial for tender, fall-apart meat and crispy skin.
- Resting is Crucial: Always let the lechon rest for 30 minutes after cooking to allow juices to redistribute, ensuring maximum flavor and tenderness.
- Serving Tip: Pair with traditional liver sauce or vinegar dipping sauce to elevate the entire dining experience.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
