Authentic Cebu Lechon Recipe
Cebu Lechon is a traditional Filipino whole-roasted pig perfected in Carcar City, defined by its shatteringly crispy mahogany-colored skin and tender meat infused with aromatics like lemongrass, star anise, garlic, and the region's exclusive pasotes leaves, slow-roasted over charcoal while being basted with either milk or soda to achieve its signature crackling exterior and succulent interior, standing apart from other regional variations through its complex herbaceous flavor profile and masterful balance of textures.
Equipment
- Large Bamboo Pole (Kawayan) For skewering and rotating the pig
- Charcoal Grill Setup For even roasting
- Meat thermometer To ensure proper cooking temperature (internal temp should reach 165°F/74°C)
- Heavy-Duty Butcher's Twine For securing stuffing
- Large Curved Needles For stitching the cavity
- Clean Natural-Fiber Sponge For basting
- Large Work Surface For preparation
- Heat-Resistant Gloves For safety
- Meat Hook For handling and turning
- Drip Pan For collecting juices
Ingredients
For the Pig
- 1 whole native pig 18-20 kilos [Isang buong native na baboy]
- Salt and black pepper to taste Asin at paminta
- Soy sauce Toyo
For the Stuffing
- 10 bundles lemongrass tanglad
- ¼ cup star anise
- 6 pieces bay leaves dahon ng laurel, cut into small pieces
- 5 cups crushed garlic dinurog na bawang
- 2 kilos green onion leaves dahon ng sibuyas
- 8 pieces half-cooked saba bananas saging na saba, optional
- Pasotes leaves if available
Instructions
- Start early in the morning when it's cooler. First, thoroughly clean your pig by removing all hair follicles from the skin. Take out the innards, then wash and scrub the inside cavity until no blood remains. Pour hot water (165°F/74°C) inside the pig and make partial cuts along the rib area for even cooking.
- Pat the pig completely dry with clean cloth. Rub generous amounts of salt and black pepper all over the pig, inside and out. Brush the inside of the belly with soy sauce, making sure to coat all surfaces.
- Prepare your stuffing ingredients next. Crush the garlic and clean the lemongrass. Cut the bay leaves into smaller pieces. If you have pasotes leaves, prepare these too. Half-cook the saba bananas by boiling them briefly if you're using them.
- Start stuffing the pig by placing lemongrass bundles down the center of the cavity. Layer in the crushed garlic, star anise, cut bay leaves, and green onion leaves. Add the half-cooked saba bananas if using. Make sure everything is evenly distributed inside the cavity.
- Using a large needle and butcher's twine, carefully sew the cavity closed with tight, close stitches to keep all the stuffing secure during roasting.
- Set up your charcoal grill by arranging hot coals on both sides, but not directly under where the pig's belly will be. The cooking temperature should be around 350°F/177°C. Mount the pig on your bamboo pole, making sure it's secure.
- Mix your basting liquid - either the Pepsi or the mixture of evaporated milk and water (3 parts milk to 1 part water). Have this ready with a clean sponge for basting.
- Start roasting the pig, turning it slowly and consistently. Every 15-20 minutes, baste the entire surface with your chosen liquid using the sponge. Keep the rotation steady and maintain the charcoal heat by adding new coals as needed.
- Continue this process for 3-4 hours. You'll know the lechon is done when the skin is evenly golden-brown and crispy, and the internal temperature reaches 165°F/74°C when checked with a meat thermometer.
- Once done, let the lechon rest for 30 minutes before cutting and serving. During this time, prepare your preferred dipping sauce, traditionally spiced vinegar (suka), and accompaniments like puso (hanging rice).
- For best results, serve immediately while the skin is still crispy. If you have leftovers, refrigerate them within 2 hours and consume within 3-4 days.
- Remember: The key to perfect Cebu Lechon is patience and consistent attention. Never rush the cooking process, and keep rotating the pig at a steady pace throughout roasting.
Tips from Lola's Kitchen
- Start very early in the morning when temperature is cooler
- Use native/free-range pig for best flavor
- Never rush the cooking process
- Keep rotating speed consistent
- Listen for crackling sound in skin during final stage
- Reserve drippings for sauce
Nutrition
Calories: 242kcalCarbohydrates: 1gProtein: 27gFat: 14gSaturated Fat: 0.02gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.2gCholesterol: 95mgSodium: 690mgPotassium: 35mgFiber: 0.4gVitamin A: 22IUVitamin C: 1mgCalcium: 17mgIron: 1mg
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