Lechon (Philippines)
Serves 20
Ingredients
Method
1 Whole Pig, Cleaned and Gutted (Approximately 20-25 Kg)
30 g. Salt
10 g. Black Pepper
2 Lemongrass Stalks
10 Garlic Cloves
5 Red Onions
5 Bay Leaves
250 ml. Soy Sauce
125 ml. Vinegar
Season the inside of the pig with salt and pepper. Stuff the pig with lemongrass, garlic, onions, and bay leaves.
Skewer the pig on a long bamboo pole and stitch up the opening. Baste the outside of the pig with a mixture of soy sauce and vinegar.
Cook the pig over an open fire, rotating it slowly. Continue to baste the pig as it cooks. Cook for about 4-6 hours, or until the skin is crispy and the meat is tender.
Allow the pig to rest for about 20 minutes before carving. Serve with lechon sauce.