📝 About This Recipe
A crown jewel of Filipino and Spanish celebrations, the Lechón is a masterclass in texture and flavor, featuring glass-like shatteringly crisp skin and succulent, aromatic meat. This recipe utilizes a slow-roasting rotisserie method to render the fat perfectly while infusing the pork with lemongrass, garlic, and local spices. It is more than just a meal; it is a centerpiece of communal joy and culinary heritage that promises an unforgettable gastronomic experience.
🥗 Ingredients
The Pig
- 15-20 kg Suckling Pig (cleaned and eviscerated, internal organs removed)
Aromatic Cavity Stuffing
- 10-12 stalks Lemongrass stalks (pounded and bruised to release oils)
- 5 heads Garlic (cloves peeled and crushed)
- 1 kg Red Onions (quartered)
- 1 large bunch Spring Onions (knotted)
- 10-15 pieces Bay Leaves (dried)
- 1/4 cup Black Peppercorns (whole)
- 1/2 cup Salt (coarse sea salt)
The Rub and Glaze
- 1 cup Evaporated Milk (for basting the skin to achieve a deep red-gold color)
- 1/2 cup Vegetable Oil (for the final glaze)
- 2 tablespoons Soy Sauce (optional, for deeper color)
Traditional Liver Sauce
- 2 cups Pork Liver Paté (or finely mashed grilled pork liver)
- 1/2 cup Cane Vinegar (to taste)
- 1/2 cup Brown Sugar (for sweetness)
- 1/2 cup Breadcrumbs (to thicken)
👨🍳 Instructions
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1
Thoroughly wash the pig inside and out with cold water. Pat the skin completely dry using paper towels; moisture is the enemy of crispy skin.
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2
Rub the interior cavity generously with sea salt and crushed peppercorns to ensure the meat is seasoned from the inside.
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3
Stuff the cavity with bruised lemongrass, onions, garlic, spring onions, and bay leaves. Pack them tightly to concentrate the aromatics.
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4
Skewer the pig through the mouth to the tail with a heavy-duty rotisserie spit. Secure the legs to the spit using stainless steel wire so it rotates evenly.
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5
Sew the belly cavity shut using a large needle and kitchen twine or sterilized wire, ensuring no stuffing falls out during rotation.
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6
Prick the skin all over with a fine needle or a wooden skewer. This allows fat to escape and prevents the skin from blistering or bursting.
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7
Prepare a charcoal bed. Arrange the hot coals in two parallel rows so the pig is cooked by indirect heat rather than sitting directly over the flames.
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8
Begin rotating the pig slowly. In the first hour, the goal is to dry the skin and gradually warm the meat.
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9
After the first hour, lightly brush the skin with evaporated milk. This natural sugar helps develop a beautiful mahogany lacquer.
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10
Continue roasting for 3-5 more hours, maintaining a consistent heat. Baste with oil every 30 minutes to keep the skin from drying out too quickly.
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11
Check for doneness using a meat thermometer in the thickest part of the ham; it should reach 160°F (71°C). The skin should sound hollow and hard when tapped.
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12
In the final 20 minutes, move the coals closer to the pig to 'flash' the skin, making it extra crispy. Watch closely to prevent burning.
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13
Remove from the heat and let the lechón rest for at least 30 minutes before carving. This allows the juices to redistribute, ensuring the meat stays moist.
💡 Chef's Tips
Always use natural lump charcoal for the best smoky flavor; briquettes lack the necessary heat intensity. If the ears or tail start to darken too quickly, wrap them in aluminum foil to prevent charring. Never rush the process; high heat early on will result in burnt skin and raw meat. For the ultimate crispy skin, some chefs rub the skin with a light layer of salt and vinegar before roasting to break down surface proteins. Ensure the pig is at room temperature before you start roasting to ensure even cooking throughout.
🍽️ Serving Suggestions
Serve with a side of traditional liver sauce (Sarsa) and a spicy vinegar dip (Sinamak). Pair with steamed white jasmine rice or 'puso' (hanging rice) to soak up the flavorful juices. Serve with a fresh Atchara (pickled green papaya) to cut through the richness of the pork. For drinks, a cold lager beer or a refreshing glass of calamansi juice balances the fatty flavors perfectly. Leftovers can be chopped up and cooked into 'Lechón Paksiw' (stewed in vinegar and liver sauce).