Lechon

Experience the ultimate showstopper of Filipino cuisine with this traditional Lechon recipe, a lavish centerpiece that’s as flavorful as it is impressive. Featuring a whole suckling pig seasoned with a harmonious blend of soy sauce, garlic, black pepper, and lemongrass, this dish is expertly spit-roasted over a wood-fire pit for hours, resulting in irresistibly crispy skin and juicy, tender meat. The cavity is stuffed with aromatic ingredients like pandan leaves, bay leaves, and onions, infusing the meat with a complex, savory flavor. Perfect for large gatherings, this festive feast serves up to 50 guests, making it ideal for celebrations and holidays. Whether paired with classic Filipino dipping sauces or enjoyed on its own, Lechon truly captures the essence of Filipino culinary tradition.

Nutriscore Rating: 51/100

Prep Time:180 mins

Cook Time:300 mins

Total Time:480 mins

Servings: 50

Ingredients

• 1 about 12-15 kg whole suckling pig
• 1 cup soy sauce
• 2 tablespoons black pepper
• 1.5 cups salt
• 6 whole lemongrass stalks
• 10 cloves garlic
• 4 medium onions
• 10 pieces bay leaves
• 3 leaves pandan leaves
• 1 cup cooking oil
• 5 liters water

Directions

Step 1

Begin by thoroughly cleaning the suckling pig. Ensure the cavity is empty and washed with water, then pat dry with paper towels.

Step 2

In a bowl, mix 1/2 cup of salt and 2 tablespoons of black pepper. Rub this mixture inside the cavity of the pig to season.

Step 3

Stuff the cavity with lemongrass stalks, garlic cloves, onions, bay leaves, and pandan leaves. Ensure they are evenly distributed for flavor.

Step 4

Sew or skewer the cavity shut with kitchen twine or bamboo skewers to prevent the stuffing from falling out during roasting.

Step 5

Rub the remaining salt all over the skin of the pig. This will help achieve a crispy skin.

Step 6

In a large container, combine soy sauce and water. Submerge a clean cloth in this mixture and use it to rub the pig’s skin thoroughly.

Step 7

Prepare the spit by puncturing the pig's mouth and squeezing it onto the rod. Secure it tightly by fastening the hind legs and front legs to prevent slipping.

Step 8

Preheat the charcoal or wood-fire pit until the coals are glowing hot and steady. Maintain a temperature of around 190°C (375°F).

Step 9

Rotate the pig continuously on the spit, applying oil to the skin with a brush during roasting to ensure even cooking and a crispy finish.

Step 10

Roast the pig for approximately 4-5 hours or until the internal temperature reaches 70°C (160°F) and the skin is perfectly golden and crispy.

Step 11

Once done, remove the pig from the spit carefully. Let it rest for 20 minutes before carving.

Step 12

Serve the lechon on a large platter. Slice with a sharp knife and serve with your choice of dipping sauces.

Nutrition Facts

Serving size	(20393.7g)

Amount per serving	% Daily Value*
Calories	36656.3

Total Fat 2941.3g	0%
Saturated Fat 979.3g	0%
Polyunsaturated Fat 0.5g
Cholesterol 8100mg	0%
Sodium 206327.8mg	0%
Total Carbohydrate 174.8g	0%
Dietary Fiber 14.5g	0%
Total Sugars 27.2g
Protein 2063.0g	0%

Vitamin D 0IU	0%
Calcium 2221.8mg	0%
Iron 110.1mg	0%
Potassium 11664.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 74.7%

Protein: 23.3%

Carbs: 2.0%