Lechon (Filipino Crispy Pork)
Lechon is one of the most well-known and beloved festive dishes in the Philippines, typically prepared for special occasions like weddings and family gatherings. The perfectly balanced crispy skin and juicy, spiced meat of the whole roasted pig have made it famous worldwide. The secret to preparing lechon lies in the long, slow roasting process and regularly basting the skin with oil to achieve perfect crispiness. Traditional Filipino serving includes vinegar-soy sauce or sweet and sour mango salsa to enhance the flavors. If you're craving a true Filipino feast, lechon is the best choice!
Ingredients for this recipe
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Preparation Steps
1
Thoroughly clean the pig inside and out, then pat it dry with paper towels.
2
Rub the skin evenly with salt and pepper to enhance the flavor and crispiness after roasting.
3
Stuff the cavity with the roughly chopped garlic, onions, lemongrass stalks and bay leaves, then sew it closed or secure with skewers.
4
In a large bowl, combine the soy sauce and apple cider vinegar. Brush the pig's skin with this mixture. Let it marinate for at least 4 hours, or preferably overnight in the refrigerator.
5
Preheat the oven to 350°F (180°C) and place the pig on a rack set over a roasting pan to catch the drippings.
6
Roast for approximately 3-4 hours, basting with palm oil occasionally to ensure the skin becomes evenly crispy.
7
Towards the end of the roasting time (last 30 minutes), increase the oven temperature to 430°F (220°C) to make the skin extra crispy.
8
Once cooked, let it rest for 20 minutes before carving and serving with traditional Filipino sauces, such as vinegar-soy sauce or mango salsa.
