Authentic Lechon recipe
35 - 300 mino
An indispensable delicacy in the Philippine celebrations, lechon — also known as lechon baboy — is a dish in which the entire pig or piglet is stuffed, glazed, and slowly ...
It is believed that lechon was developed under a Chinese or Polynesian influence — the Polynesians tend to roast whole pigs on hot stones, while the Chinese use many of the herbs needed for s... read my re here /https://www.tasteatlas.com/lechon/recipe
This recipe was adapted from filipinostylerecipe.com and gives step-by-step instructions on how to make a classic Filipino roasted pig. Its insides are filled with lemongrass, bay leaves, garlic, and onion, and the skin is glazed with evaporated milk.
INGREDIENTS for 20 servings 300 minutes
1 Take a pig whose entrails have been removed and wash its inside with boiling water. Leave to drain.
2 Rub the mixture of salt and pepper on the pig’s skin and its inside.
3 Skewer a pig on a long bamboo stick.
4 Prepare the stuffing by pounding together lemon grass and spring onions, and mixing them with bay leaves, garlic, and onion. Stuff the pig and sew its belly with a kitchen thread.
5 To make the skin red and crispy, brush it with evaporated milk.
6 Roast the pig for 4 to 5 hours over hot charcoal, until the meat is tender. Occasionally, glaze the skin with the remaining evaporated milk.
Lechon can either be prepared with a suckling pig, weighing 4 to 5 kilos, or an adult pig of 18 to 20 kilos. After the pig has been slaughtered, its entrails are removed, and the hair is removed by scraping or by burning the skin. The pig is then washed with boiling water, rubbed with salt and pepper, and stuffed.
Traditionally, the pig is skewered on a long bamboo pole which is sometimes replaced with a metal rod. Usually, this step is done before stuffing the pig, although some recipes suggest doing it vice versa.
There is a whole array of ingredients which can be used for stuffing lechon. Usually, the stuffing is a combination of vegetables and herbs. Lemongrass can be used in bundles or smashed to release its citrusy aroma. Leeks, scallions, chives, and shallots can be combined, or used separately. Garlic, on the other hand, can either be crushed or used in cloves. Bay leaves and star anise give the dish a richer taste, while tamarind leaves help keep the pig’s shape. After the pig has been stuffed, its belly is sewn with a kitchen twine to keep the stuffing firmly in place during cooking. Keep in mind that the stuffing is discarded before serving lechon.
Read more about LECHON HERE!!!!