A lot of people love to eat a roast pig or what they call it lechon. It is a very common dish for Filipino festivities, birthdays, wedding, family reunion, and Christmas parties. Lechon was introduced by the Spaniards centuries ago while some evidence links it to Chinese immigrants. Many restaurants in the Philippines sell lechon and La Loma is often considered the “Lechon Capital of the Philippines”.
In preparing lechon, the first thing you do is to clean a dressed suckling pig. Rub inside with salt, and then allow dripping. Pass a bamboo pole thru pig and tie the feet.
In preparing lechon, the first thing you do is to clean a dressed suckling pig. Rub inside with salt, and then allow dripping. Pass a bamboo pole thru pig and tie the feet.
Fill the part nearly belly with a mixture of ground black pepper, bay leaf, pounded garlic and native onion. Roast over charcoal.
LECHON SAUCE
1 pig’s liver, roasted rare
½ cup vinegar
2 tbsp. oil
1 head garlic, pounded
1 large onion cut every fine
Salt and pepper
Fine breadcrumbs
Cut liver in pieces then pound in a mortar. Mix with enough water and pass thru a sieve. In oil sauté garlic and onion, Add strained liver, vinegar, sugar, and seasonings. Cook over slow fire; thicken with breadcrumbs.
When eating, dunk lechon into sauce.
