Lechon
Lechon is one of the most well-known and beloved celebratory dishes in Filipino cuisine, often served at weddings, family gatherings, and special occasions. The dish's roots trace back to Spain, from where the Spanish colonizers brought it to the Philippines. The art of preparing Lechon has been passed down from generation to generation, and today it is synonymous with perfect crispy skin and rich flavors. The slow roasting and traditional seasoning give this dish its unique character.
Ingredients for this recipe
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Preparation Steps
1
Thoroughly clean the whole pig inside and out. Pat it dry with paper towels to ensure the skin crisps up nicely.
2
Combine the crushed garlic, finely chopped onion, salt, pepper, soy sauce, and bay leaves. Rub this mixture generously inside the pig's cavity.
3
Place lemongrass stalks and bay leaves inside the pig's cavity to infuse it with even more flavor.
4
Thoroughly rub the pig's skin with apple cider vinegar and olive oil. This helps to achieve a crispy skin during roasting.
5
Place the pig on a large roasting rack and roast it over low heat, turning occasionally, for 3-4 hours, or until the skin is golden brown and incredibly crispy.
6
Let the Lechon rest for 20 minutes before carving and serving. Serve with a sweet and sour dipping sauce and a fresh salad.
