Lechon
Lechon (litson), almost guaranteed to be seen at fiestas, weddings, christenings, birthdays and any other celebratory occasion. Lechon (Suckling Pig Filipino style) is slowly roasted over hot coals to make it crispy and tasty. A favorite in the Philippines that is often served with a thick liver sauce, simmered with vinegar, sugar and herbs.
We didn't ad a video for this recipe because some people may find it a little upsetting to see, recipe and instructions are bellow
Nutritional Information
No information available at present.
Ingredients
- 1 whole pig (about 20 kilos)
- salt
- black pepper
- soy sauce
- For the stuffing: 5 to 10 bundles lemon grass (tanglad) 20 pcs.
- bananas (saba variety), peeled then halved or 20 pcs.
- taro (gabi), peeled
Filipino Lechon or (Hog Roast) Cooking Instructions
1.The yucky part, clean the pig out (remove the innards), wash and scrape it out, wash and scrape the body of bristles. Rinse and allow to drain a bit before stuffing.
2.Rub with salt and pepper inside and out.
3.Rub soy sauce on the skin to make it red when roasted.
4.Stuff its belly of with lemon grass plus saba and gabi. Sew him shut!
5.Skewer the pig and split roast over live charcoal or under a fire. Roast until crisp.
6.if you want to dip, vinegar with scallions and pepper go well with it.
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