📝 About This Recipe
Lechon Baboy is the undisputed centerpiece of Filipino celebrations, a majestic whole roasted pig prized for its glass-like shatteringly crisp skin and incredibly succulent meat. Originating from Spanish influence but perfected in the heart of Cebu, this version is stuffed with a fragrant bouquet of lemongrass, garlic, and scallions that infuse the meat from within. It is a labor of love that rewards the patient cook with a smoky, aromatic masterpiece that defines the spirit of 'Salu-Salo'.
🥗 Ingredients
The Pig
- 20-25 kg Whole Suckling Pig (cleaned and entrails removed)
- 1.5 cups Coarse Sea Salt (for rubbing inside and out)
- 4 tablespoons Freshly Cracked Black Pepper
Aromatic Stuffing
- 2 kg Lemongrass (Tanglad) (smashed and bundled)
- 10 heads Garlic (crushed)
- 1 kg Red Onions (quartered)
- 500 grams Scallions (Spring Onions) (whole stalks)
- 15-20 pieces Bay Leaves (Dried)
- 10 pieces Star Anise (optional, for deeper aroma)
Basting and Skin Prep
- 2 cups Evaporated Milk (for basting the skin to achieve a deep red color)
- 1 cup Coconut Oil (mixed with milk for shine)
- 1/4 cup Soy Sauce (rubbed on the skin for initial color)
👨🍳 Instructions
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1
Thoroughly clean the pig under cold running water, ensuring all hair is scraped off the skin and the internal cavity is pristine. Pat the skin completely dry with paper towels.
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2
Rub the interior cavity generously with 1 cup of sea salt and 3 tablespoons of black pepper. Make sure to reach into the hams and shoulders.
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3
Stuff the cavity with the smashed lemongrass, crushed garlic, onions, scallions, bay leaves, and star anise. Pack it tightly but leave enough room to sew it shut.
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4
Using a large needle and heavy-duty kitchen twine (or stainless steel wire), sew the belly slit tightly. Ensure there are no gaps where steam or aromatics can escape.
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5
Insert a long, sturdy bamboo or stainless steel pole through the pig's mouth and out the tail end. Secure the legs to the pole using wire to prevent them from flopping during rotation.
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6
Rub the exterior skin with a light coating of soy sauce and the remaining salt. For the best crackling, let the pig air-dry in a cool, breezy spot for at least 2-4 hours (or overnight in a walk-in cooler).
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7
Prepare a charcoal pit with two long piles of glowing embers on either side of where the pig will sit. Avoid placing coals directly under the middle of the pig to prevent flare-ups from dripping fat.
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8
Mount the pole over the pit. Begin rotating the pig slowly and constantly. The internal temperature should rise gradually to render the fat without burning the skin.
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9
After the first hour, begin basting the skin every 30 minutes with the mixture of evaporated milk and coconut oil using a pastry brush or a bundle of lemongrass leaves.
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10
Monitor the heat carefully. If the skin begins to blister too quickly (pricking), move some coals away. If it looks pale, add more charcoal to the sides.
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11
Continue roasting for 4 to 6 hours. The lechon is done when the skin is hard and resonant when tapped (sounds like a drum) and the internal temperature of the thickest part of the thigh reaches 160°F (71°C).
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12
During the final 30 minutes, move more coals toward the hams and shoulders to ensure they are fully cooked, as these are the thickest parts.
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13
Remove from the heat and let the pig rest upright for at least 20-30 minutes before carving. This allows the juices to redistribute, ensuring the meat stays moist.
💡 Chef's Tips
Always use low and slow heat; rushing the process with high heat will result in burnt skin and raw meat. If the skin starts to bubble too much, prick it with a small needle to release steam and prevent the skin from separating from the fat. Using evaporated milk for basting is a professional secret for achieving that coveted mahogany-red 'glass' skin. Ensure the pig is completely dry before it hits the heat; moisture is the enemy of a perfect crunch. For the most authentic flavor, use 'Uling ng Bakawan' (mangrove charcoal) which provides a steady, aromatic heat.
🍽️ Serving Suggestions
Serve with a side of 'Litson Sarsa' (sweet and savory liver sauce) or a spicy vinegar dip (Sinamak) with crushed chilies and garlic. Pair with steaming hot white jasmine rice or 'Puso' (hanging rice wrapped in coconut leaves). Include a refreshing side of Atchara (pickled green papaya) to cut through the richness of the fat. Serve with a cold San Miguel beer or a glass of fresh calamansi juice to balance the savory flavors. Don't forget to serve the 'Dinuguan' (blood stew) usually made from the trimmings and offal of the same pig.