Lechon, a culinary treasure of the Philippines, is more than just a dish; it’s a cultural experience. The tantalizing aroma, the crispy skin, and the succulent meat make lechon a star at any celebration. Ready to know how to make it?

Ingredients:

• 20-30 lb whole pig (cleaned and prepared by your butcher)
• 5-6 stalks of lemongrass, chopped
• 6-8 cloves of garlic, minced
• 2 large onions, sliced
• 5-6 sprigs of fresh thyme
• 5-6 bay leaves
• 1 cup soy sauce
• 1 cup vinegar
• 1 tablespoon salt
• 1 tablespoon pepper
• Banana leaves
• Charcoal or wood for roasting

Instructions:

Step 1: Marinating the Pig

1. In a large bowl, combine the chopped lemongrass, minced garlic, sliced onions, thyme, bay leaves, soy sauce, vinegar, salt, and pepper. This will be your marinade.
2. Use a long bamboo stick or a kitchen injector to inject the marinade evenly into the pig’s meat. Make sure to get the marinade deep into the shoulders, belly, and thighs.
3. After injecting, rub the remaining marinade all over the pig’s skin and inside the cavity. Let the pig marinate in the refrigerator for at least 12 hours, or overnight.

Step 2: Preparing for Roasting

1. Before roasting, remove the pig from the refrigerator and allow it to come to room temperature. This will ensure even cooking.
2. If you can, wrap the pig in banana leaves. This adds a delightful aroma and helps keep the meat moist. Secure the banana leaves with kitchen twine.

Step 3: Roasting

1. Set up your charcoal or wood fire. You’ll need a good-sized pit or a large roasting box for this. The goal is to roast the pig low and slow.
2. Place the marinated pig on a rotisserie or hang it above the coals. Start with the skin side down to crisp it up.
3. Baste the pig occasionally with the leftover marinade or a mixture of soy sauce and vinegar throughout the cooking process. Be patient; roasting can take 4-6 hours or more, depending on the pig’s size.
4. After several hours, carefully flip the pig to ensure even cooking. Keep an eye on the skin to achieve that coveted crispy texture.

Step 4: Serving

1. Once the pig’s skin is beautifully crispy and the meat is tender and juicy, carefully remove it from the heat.
2. Let the lechon rest for about 20-30 minutes before carving. This allows the juices to redistribute, ensuring moist meat.
3. Carve and serve your homemade lechon with a dipping sauce made of vinegar, soy sauce, and chopped chili peppers for an extra kick.

Creating your own lechon at home is a labor of love, but the result is a delicious masterpiece that will impress your guests and bring a taste of the Philippines to your table. Whether it’s a special occasion or a backyard get-together, lechon is sure to be the star of the show. Enjoy the crispy skin and succulent meat of this iconic Filipino dish!