Lechon
Experience the ultimate centerpiece for any celebration with this iconic **Lechon recipe**, a hallmark of Filipino cuisine. Featuring a perfectly roasted whole suckling pig, this traditional dish is famed for its irresistibly golden, crackly skin and succulent, flavorful meat. Stuffed with aromatic ingredients like lemongrass, garlic, pandan, and bay leaves, the lechon boasts layers of bold, savory notes that pair beautifully with soy sauce and black pepper seasoning. Slow-roasted over hot coals on a spit, the pig’s skin turns gloriously crisp while maintaining juicy tenderness inside—a feat of cooking artistry. Perfect for feeding a crowd, this show-stopping recipe serves up to 50 people, making it ideal for festive gatherings and special occasions. Serve your lechon on a grand platter with delectable dipping sauces for a dish that’s sure to impress and become the star of your table! Keywords: Lechon recipe, Filipino roasted pig, crispy skin, festive dish, traditional Filipino cuisine.
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Recipe Information
Ingredients
- 1 about 12-15 kg whole suckling pig
- 1 cup soy sauce
- 2 tablespoons black pepper
- 1.5 cups salt
- 6 whole lemongrass stalks
- 10 cloves garlic
- 4 medium onions
- 10 pieces bay leaves
- 3 leaves pandan leaves
- 1 cup cooking oil
- 5 liters water
Instructions
Begin by thoroughly cleaning the suckling pig. Ensure the cavity is empty and washed with water, then pat dry with paper towels.
In a bowl, mix 1/2 cup of salt and 2 tablespoons of black pepper. Rub this mixture inside the cavity of the pig to season.
Stuff the cavity with lemongrass stalks, garlic cloves, onions, bay leaves, and pandan leaves. Ensure they are evenly distributed for flavor.
Sew or skewer the cavity shut with kitchen twine or bamboo skewers to prevent the stuffing from falling out during roasting.
Rub the remaining salt all over the skin of the pig. This will help achieve a crispy skin.
In a large container, combine soy sauce and water. Submerge a clean cloth in this mixture and use it to rub the pig’s skin thoroughly.
Prepare the spit by puncturing the pig's mouth and squeezing it onto the rod. Secure it tightly by fastening the hind legs and front legs to prevent slipping.
Preheat the charcoal or wood-fire pit until the coals are glowing hot and steady. Maintain a temperature of around 190°C (375°F).
Rotate the pig continuously on the spit, applying oil to the skin with a brush during roasting to ensure even cooking and a crispy finish.
Roast the pig for approximately 4-5 hours or until the internal temperature reaches 70°C (160°F) and the skin is perfectly golden and crispy.
Once done, remove the pig from the spit carefully. Let it rest for 20 minutes before carving.
Serve the lechon on a large platter. Slice with a sharp knife and serve with your choice of dipping sauces.
Nutrition Facts
Calories |
733 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.6 g | 75% | |
| Saturated Fat | 19.7 g | 98% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 162 mg | 54% | |
| Sodium | 3501 mg | 152% | |
| Total Carbohydrate | 3.7 g | 1% | |
| Dietary Fiber | 0.4 g | 1% | |
| Total Sugars | 0.8 g | ||
| Protein | 41.4 g | 83% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 48 mg | 4% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 267 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
