🐷🔥 Lechon (Filipino Roasted Pig) 🇵🇭✨

Crispy golden skin, juicy tender meat, and irresistible roasted flavor

6

Lechon is one of the Philippines’ most iconic celebration dishes. Traditionally, a whole pig is slowly roasted over charcoal until the skin becomes beautifully crisp while the meat stays flavorful and juicy. It’s a centerpiece at fiestas, weddings, holidays, and family gatherings.

🐷 Ingredients (Home-Style Lechon)

Pork

• 1 whole pig (traditional) or 2–3 kg pork belly/shoulder for a smaller version
• 2–3 tbsp salt
• 2 tbsp black pepper
• 10 cloves garlic, crushed
• 2 stalks lemongrass (tanglad), bruised
• 2 onions, quartered
• 5–6 bay leaves
• ½ cup soy sauce (optional)
• ¼ cup calamansi or lemon juice

For Basting

• ½ cup evaporated milk or coconut milk
• ¼ cup melted butter or oil
• 2 tbsp soy sauce
• 1 tbsp brown sugar

👩‍🍳 Instructions (Small-Batch Pork Belly Version)

1. Marinate the Pork

1. Score the pork skin lightly.
2. Rub meat side with salt, pepper, garlic, soy sauce, and calamansi juice.
3. Place lemongrass, onions, and bay leaves inside or on top.
4. Refrigerate for 8–24 hours.

2. Roast Slowly

1. Preheat oven to 160°C (320°F).
2. Place pork skin-side up on a rack.
3. Roast for 2½–3½ hours until tender.
4. Brush with basting mixture every 30 minutes.

3. Crisp the Skin

1. Increase heat to 220°C (425°F) for 15–25 minutes.
2. Roast until the skin is deep golden and crispy.
3. Rest for 10–15 minutes before slicing.

🍽️ Serve With

• 🍚 Steamed rice
• 🥣 Lechon liver sauce
• 🌶️ Spiced vinegar
• 🥗 Atchara (pickled papaya)
• 🧅 Fresh onions and tomatoes

⭐ Secrets to Amazing Lechon

• Dry the skin thoroughly before roasting for maximum crispiness.
• Slow cooking keeps the meat juicy.
• Charcoal roasting gives the traditional smoky flavor.
• Resting before slicing keeps the juices inside.

🔥 The perfect bite: crunchy crackling skin + rich juicy pork + sweet-savory sauce = Filipino feast perfection! 🐷😋