Food & How To: Lechon (Filipino)

One of the more popular Filipino food is the Lechon, or the roasted pig. Though you could have ‘lechon’ anytime, you’d normally see it in fiestas, or in places where there’s a celebration — of course, we’re not talking about just a slice of it but the whole pig itself.

So, what’s the secret? How is it ‘exactly’ done? Let’s see..

Hmm… take note of the ingredients that’s placed inside the pig, that’s one secret. Others just generally put some tamarind leaves then wipe the pig with soy sauce while being roasted — but this one has a lot more to it, even pineapple chunks..

See the ingredients inside the pig while it’s being sewn

However, the chicken that was placed inside is optional, or on request, so don’t sweat it.

Still, estimate the salt you’d be putting in the pig. Also make sure you clean it well that the heat may spread and penetrate easily and equally. Another thing to note of is the pricking of the pig’s skin that is to vacuum the heat inside even as Cris Salvador said. Do it when you start seeing some juice on it. Yep, it’s important that the skin doesn’t balloon and burst open, otherwise, it wouldn’t be crispy anymore.

And when it’s almost done, increase the heat a bit to further ensure the skin’s crispiness before toning it down again. Roasting takes around 2-3 hours, so relax and surely the wait is worth it.

Juicy meat, crispy skin.. Enjoy!


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