by on March 3, 2019
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A whole roasted pig cooked over charcoal, Roast for 4-5 hours or until skin is red and crispy, and the meat is tender. Originated from the Spanish term leche (milk), alluding to the immaturity of the piglet. In the Philippines, it has now come to refer to a roasted pig in general. Suckling pigs are referred to as Lechon de leche, which corresponds to Cochinillo Asado in Spain.

The Lechon is a popular dish in any of the festivities in the Philippines such as fiestas, holiday seasons, and special occasions like birthdays, or Christmas. This dish is extremely popular in various countries like China, Canada, Puerto Rico, Cuba, Philippines, Spain, and France various other Spanish-speaking Latin American nations.

Ingredients:

  • 1 whole native pig (live weight 18 – 20 kilos)
  • salt and black pepper
  • soy sauce
  • Glaze 1 liter of Sprite
  • vinegar 5 spoon 
  • Homemade sauce

Stuffing:

  1. 10 bundles of lemongrass
  2. 1 cup vodka 
  3. 6 pieces of laurel or bay leaves 
  4. 5 cups of crushed garlic
  5. 2 kilos green onion leave
  6. 8 pieces of halved saba banana

Instruction:

  • First, shave hair follicles of the pig and remove the innards. Rinse the pig and make sure there are no more lumps of blood inside the stomach.
  • Then rub the insides with salt and pepper including the body.
  • Rub a little soy sauce on the inside belly of the pig.
  • Stuff the belly with saba bananas, anise, green onion leaves, crushed garlic, and laurel leaves.
  • Next, stack the lemongrass the center stomach, and stitched the belly, making sure that no ingredients slip out.
  • Skewer the pig with a mid-size bamboo and split roast over hot charcoal. Do not put the charcoal directly underneath the belly of the pig but over both sides, slowly churning the pig roast.
  • While slowly roasting the pig, glaze it from time to time with sprite using a sponge. This will make the skin extra crispy.
  • Roast for a couple of hours until the meat is tender. 

As far as nutrition is concerned, 100 grams of Lechón consists of 6 g monounsaturated fat, 1 g polyunsaturated fat, 5 g saturated fat and the total cholesterol content in 100 grams of Lechón is 95 mg. 18. 100 g of the dish contains a total of 62 mg sodium, 423 mg potassium, and 27 g protein

Post in: Education
Topics: lechon
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