Traditional Lechon Recipe (Suckling Pig)
Lechon is a pork dish, commonly prepared by roasting a whole pig on a spit, and is popular in the Philippines, Spain, Cuba, the Dominican Republic, and other former Spanish colonies.
Ingredients
- Whole pig (approximately 20kg) – 1
- Soy sauce – to taste
- Salt – 600-700g
- Pepper – 600-700g
For Stuffing:
- Lemongrass – 10-15 bundles
- Bay leaves, cut into small pieces – 6
- Star anise – 60-65ml
- Garlic, crushed – 1 1/4 kg
- Green onion leaves – 2kg
- (optional) Halved Saba bananas, boiled to half cook – 8 pieces
For Glazing:
- 7up – 1 litre (the magic ingredient)
Instructions
- Start by removing the entrails of your pig and its hair (scalping).
- Wash the pig clean with boiling water.
- Rub salt and pepper on the meat thoroughly and rub the insides with soy sauce.
- Now, stuff the insides with bay leaves, star anise, garlic, green onion leaves, and halved Saba bananas. Also, stack lemongrass right in the centre of the stomach.
- Stitch the belly carefully to ensure the juice/stuffing stays inside while cooking.
- Next, skewer the pig on the bamboo stick and start roasting it over hot charcoal.
- Make sure the pork belly isn’t directly beneath the hot charcoal and that you are rotating the skewer slowly.
- Continue to glaze the pig with 7up using a sponge (to have that delightful crispy skin).
- Cook for 3-4 hours until the meat is tender but make sure the skin stays a nice caramel colour.
Nutrition
Calories: 35471kcalCarbohydrates: 9010gProtein: 1471gFat: 467gSaturated Fat: 196gCholesterol: 5mgSodium: 5428985mgFiber: 3553gSugar: 96g
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