Lechon
“Filipino whole roasted pig with intensely crispy skin and succulent meat, the centerpiece of every celebration.”
Lemongrass
Garlic
Onion
Black Pepper
Laurel
PorkWhere it comes from
Lechon is the iconic Filipino whole roasted pig, often the centerpiece of festive occasions and celebrations. Its origins can be traced back to the Spanish colonization of the Philippines, and the dish has since become a symbol of hospitality and celebration in Filipino culture. Interestingly, the cooking process involves slow-roasting over coals, resulting in irresistibly crispy skin and succulent meat.
On the Palate
How it's made
5 steps · Show ↓270 min active
How it's made
5 steps · Show ↓- 110 min
Preheat your oven to 375°F (190°C). Prepare the pig by cleaning it thoroughly, ensuring all bristles are removed. Pat it dry with paper towels to ensure a crisp skin.
- 210 min
Stuff the pig's cavity with a mixture of crushed lemongrass, garlic cloves, sliced onions, black pepper, and bay leaves. This will infuse the meat with aromatic flavors as it roasts.
- 35 min
Rub the pig's skin generously with salt and lemon juice. This helps to achieve the signature crispy skin that crackles when roasted.
- 4240 min
Place the pig on a roasting rack inside a large roasting pan. Roast in the oven, basting occasionally with its own juices, until the skin is golden and crispy, and the meat is tender, about 3 to 4 hours.
Watch outThe skin should blister and crackle; if it browns too quickly, cover with foil to prevent burning.
- 55 min
Let the lechon rest for at least 20 minutes before carving. This allows the juices to redistribute, ensuring moist, flavorful meat.
