Authentic Filipino Lechon: A Step-By-Step Recipe Guide

Ingredients

  • One whole pig, around 10-15 kilograms
  • 20 stalks of lemongrass
  • 20 pieces of tamarind leaves
  • 20 pieces of bay leaves
  • 2 tablespoons of salt
  • 1 tablespoon of ground black pepper
  • 2 gallons of water
  • 5 onions, chopped
  • 10 cloves of garlic, minced
  • 5 tablespoons of soy sauce
  • 5 tablespoons of vinegar
  • 5 tablespoons of vegetable oil

Steps and instructions

  1. Clean the pig thoroughly. Remove all the hair and the innards. Rinse with water.
  2. Rub the whole pig with salt and pepper, making sure to get the spices into every crevice.
  3. Stuff the pig's belly with lemongrass, tamarind leaves, bay leaves, onions, and garlic. Sew it closed to ensure the stuffing stays inside.
  4. Prepare a large pot with the water, soy sauce, and vinegar. Heat it until it boils.
  5. Immerse the pig in the boiling water. Turn it occasionally to ensure even cooking.
  6. After the pig is cooked on the inside (around 1-2 hours), take it out of the pot and let it cool.
  7. Brush the pig with vegetable oil to ensure a crispy skin. Spend a good amount of time doing this to make sure it's thoroughly coated.
  8. Roast the pig over a large pit of hot coals, turning it occasionally to ensure even roasting. This will take about 2-3 hours.
  9. When the skin is crispy and golden brown, remove the pig from the heat and let it rest for a few minutes before carving and serving.

Tools for making

Recipe variations

  • Use a different type of meat, such as a whole chicken or a turkey, instead of the pig.
  • Experiment with different marinades and rubs, such as a citrus-based marinade or a spicy dry rub.
  • Add additional herbs and spices to the stuffing, such as rosemary, thyme, or ginger, to add different flavors.
  • Try different cooking methods, such as baking the meat in an oven or grilling it over a barbecue.
  • Consider different glazes or sauces to brush onto the meat while it is roasting, such as a honey glaze or a barbecue sauce.
  • For a healthier option, consider using leaner cuts of meat or removing the skin before cooking.
  • Add vegetables to the stuffing, such as carrots, bell peppers, or celery, to add more flavor and texture.
  • Experiment with different wood chips or smoking techniques to add a smoky flavor to the meat.
  • For a vegetarian or vegan alternative, consider using marinated tofu or seitan as a substitute for the meat.
  • Try different side dishes and accompaniments, such as roasted vegetables, coleslaw, or garlic rice, to complement the lechon.

Recipe overview

Lechon is a popular dish in many regions of the world, particularly in Spain and its former colonial possessions. In this recipe, we'll be preparing a traditional Filipino Lechon, a whole roasted pig that is a staple in most celebrations. This dish is known for its succulent meat and crackling skin. It's a time-consuming recipe, requiring several hours of careful preparation and cooking, but the result is a feast that is sure to impress your guests. Expect to use a wide variety of aromatic ingredients like lemongrass, tamarind leaves, bay leaves, onions, and garlic to infuse the pork with a rich, savory flavor. The pig is first boiled in a mixture of water, soy sauce, and vinegar before it is roasted over hot coals to achieve a crispy skin. Serve this with a side of steamed rice and pickled papaya for a truly authentic Filipino feast.

Common questions

  1. How long does it take to cook the pig? The cooking time will depend on the size of the pig, but it usually takes around 1-2 hours to cook the pig on the inside and an additional 2-3 hours to roast it over hot coals.
  2. What type of pig should I use? You can use a whole pig weighing around 10-15 kilograms for this recipe.
  3. What should I stuff the pig with? Stuff the pig's belly with lemongrass, tamarind leaves, bay leaves, onions, and garlic.
  4. How do I ensure the skin is crispy? Brushing the pig with vegetable oil before roasting will help achieve a crispy skin.
  5. What should I do if I don't have access to a large pit of hot coals? If you don't have access to a large pit, you can roast the pig in an oven set to high heat (around 450°F/230°C) until the skin is crispy and golden brown.

Serving dishes and utensils

  • Roasting Pit - A large pit or open fire used for roasting the whole pig.
  • Basting Brush - Used to brush vegetable oil onto the pig to crisp up the skin while roasting.
  • Large Pot - A pot big enough to fit the whole pig and boil it in the initial cooking process.
  • Sewing Needle and Thread - Used to sew the pig's belly closed after stuffing it.
  • Chopping Board - Used for preparing and chopping onions and garlic.
  • Knife - A sharp knife for cleaning the pig and carving it after roasting.
  • Meat Thermometer - Optional, but helpful to ensure the pig is cooked to the desired temperature.
  • Tongs - Used to turn the pig while boiling and roasting.
  • Aluminum Foil - Used to cover and keep the pig warm while it rests before carving.
  • Platter or Serving Tray - Used to present the carved lechon for serving.

Origin stories

Lechon, a culinary treasure from the Philippines, is not just a dish – it's a spectacular event. The sight of a whole pig slowly turning over a smoky pit is the centerpiece of any grand celebration, from birthdays to weddings. Its origins can be traced back to the Spanish era, a time when lechoneros, or those who roast pigs, were considered artists of the dining table. The word "lechon" itself comes from the Spanish term ‘leche’ which means milk, alluding to the young age of the pig used in this dish. The tradition of Lechon is so deeply ingrained in Filipino culture that the city of La Loma in Quezon City is famed as the ‘Lechon Capital of the Philippines.’ Its streets are lined with lechon shops, and it hosts the annual ‘Lechon Festival.’ So integral is the dish to the nation’s identity, that world-renowned chef, the late Anthony Bourdain, once declared Filipino Lechon as the "best pig ever."

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.