Crispy Skin and Flavor Riched Ribs - Lechon!

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The Philippines, being colonized by the Spaniards for a long time had adopted a lot from the Spaniards including food. So today's traditional food that I will be sharing might look similar to other country's versions of it but allow me to share it with you today because this is our fellow men's favorite and it can be seen at every party, celebration, and so on, even on a regular day, a household may have this as it can be available in the market already in a daily basis, a lot has been selling this for business too! Introducing... LECHON!

Filipino's Traditional Food: LECHON

On the 29th, my mother-in-law will celebrate her birthday but we have to make an advance celebration because her second child's traveling for work, so the celebration was both a birthday and Despedida party. Since it's a celebration, lechon won't be absent.

Lechon is a roasted whole pig.

The preparation starts early, although the event was dinner time, everyone was already busy preparing as early as ten in the morning as cooking would take a lot of time and hours. First, of course, the pig has to be slaughtered. I decided not to include a photo of that process as it might be gross to other readers.

Cleaning up the whole pig.

The relatives started cleaning the pig, it has to be hair-free so they used boiling water and sharp blades to clean the skin. Most people's favorite part of the lechon is the skin so it must be smooth and flawless. I'd admit, it was my favorite too as there's a lot of flavor in it however, as I grow older, I switched to enjoying the flavors of the rib part instead.

Ladies and gents prepare the spices.

And while the others were cleaning the pig, taking the intestines out, and all, there were others who were also preparing the spices which will be placed on the inside of the lechon, this will give flavors and aroma to this delicacy!

Get ready for roasting!

As soon as the pig has been cleaned well, which by the way takes a lot of time, there were at least five people who had cleaned up the pig, a long steel pole will be inserted into it starting from the butt part up to the mouth. This steel will keep the pig in place during roasting. By the way, the pig was bought from a relative too which was worth Php 5,000.

I made sure to blur the pig part here a bit by focusing on the metal pole. This was of course cleaned up before inserting it. However, I missed taking a photo of them while they were putting all the spices into the stomach of the pig. Once the spices were in, they stitched the tummy back to keep them intact.

Soy sauce bath!

And then, soy sauce and salt were massaged into the skin. This was applied as a whole. It took a lot of soy sauce. The pig was around 30 kilos. This was just three months old, it was born in early December.

Roasting the lechon the manual way.

And now, the tedious part comes, the men will start turning the metal pole which will then turn the whole pig too. This was a manual process, however, in some areas and provinces, they already use electric options, especially those who are roasting for business. But since this is just a homemade one, roasting will be manual.

They started roasting at around one in the afternoon. There were again at least five men who took turns. They used barks of trees that had fallen down during the typhoon Odette so there was no problem with the wood. I regret not trying out this task, I will do that in the future instead. The in-laws always prepare lechon on every occasion, in fact, they buy newborn pigs so they can grow them and then make them into lechon. They prepare beforehand for birthdays and other occasions.

Now after three to four hours of turning and turning, putting on oil and some flavors into the skin of the lechon, it was already showing a crispy red skin color! They have to poke into the skin down to the bone using a long knife to check if it is fully cooked.

Once confirmed that it is cooked, it will be taken out of the fire and will wait for it to cool a bit before transferring to a banana leaf. Other households would also have a huge wooden container specifically made for lechon. But for us during that occasion, it's just banana leaves.

Lechon is at the table, ready for the diners!

We shared the entire lechon with family, neighbors, and friends. I took a few slices of the crispy skin but I ate around four rib pieces. The flavor was all good! The skin was also crispy and since it was still warm during dinner, everyone enjoyed it!

It was paired with steaming hot rice too, and an ice-cold drink as well to top it. The guys even had their liquors.

It is always a tradition to have lechon, it's a way of fellowship too as everyone gathers around the lechon as we take part in the celebration. Of course, we can't eat it all so it is also expected that the remaining lechon meat will be cooked tomorrow as "paksiw" or "to cook and simmer in vinegar".

This video below was taken on another occasion, last year's birthday of our grandmother, still in Oslob, I did mention that they always prepare Lechon for birthdays right? I am adding this video here too!

Have you tried Lechon before?


xoxo,

momentswithmatti

Mother | Boholana | Cebu | Philippines | Travel | Photography Enthusiast | Calligraphy | Art | Crypto Noob

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2 years ago

Comments

Kasarap po talaga ang lechon pag kayo mismo ang gumawa hehe.. Pero never pa namin na try iyan ..pero soon sigurado kaso mahal na baboy kaya better if may alaga talaga..Hanggang lechon manok lang kami hahaha.

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2 years ago

uu much better talaga na mag alaga nalnag.. nagkakamahalan na kasi

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2 years ago

Pahingi! hahahahaha. pero yesterday may pakain sa office ni hubby, nakapag bring house sya ng lechon. Mahal na masyado ngayon. I am sure na enjoy nyo yan with friends.

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2 years ago

aha. pero yesterday may pakain sa office ni hubby, nakapag bring house sya ng lechon. Mahal na masyado ngayon. I

hehe mahal na ang kilo ata talaga sis.. nagmahalan na lahat!

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2 years ago

Habang binabasa ko ate grabe naglalaway talaga ako bat naman ganun ang layo nyo pa for sure kung malapit lang kami mga taga read invited kami jan wahahahaha charot lang ate. Masama talaga tingin ko sa letchon sa balat pa lang eh.

Huli kong kain ng lechon ay nung anniversay namin ng partner ko last year, nagpa lechon si jowa whahaha.

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2 years ago

ng kami mga taga read invited kami jan wahahahaha charot lang ate. Masama talaga tingin ko sa letchon sa balat p

wow sosyal naman ng anniversary may lechon... hehe uu naman pag malapit lang kayo invited talaga kayo!

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2 years ago

Ahahaha sya naman may gusto ate pero dalawa lang kami kumain halos.

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2 years ago

waah ilang kilo ba binili hahaha paksiw na the next day for sure kung di naubos

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2 years ago

ayun nga ginawa namin after ate hahahaha sarap eh

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2 years ago

Advance happy birthday sa MIL mo, sis Jean. Grabe ang lechon. I want! Hehe.

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2 years ago

thanks sis!

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2 years ago

Same po. Gusto ko din kainin yung banda sa ribs at yung lechon paksiw. Favorite ko yun. Natatakam na tuloy ako. Haha!

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2 years ago

Heheh same tayo..apir

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2 years ago

Jusko kalami man intawun.gigutom baya jud intawun ko rung tak naa huhuhu.

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2 years ago

Hahaa sorry daan hehe

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2 years ago

haguyyy kalami sa lechon uyyyy 😍❤

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2 years ago

Hehe kaon ta sis

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2 years ago

Ilang tao ang kakain nyan? hehe

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2 years ago

kakain ny

madami dami din po..hehe

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2 years ago

Mouth watering while reading hehe 🤗

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2 years ago

heheh thanks sis!

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2 years ago

Ang sarap manood ng ganyan preparation noh, nakakapagod pero makikita mo yun saya ng bawat nagpaprepare

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2 years ago

yes sis.. iba din pag alam mo pano niluto..

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2 years ago

Korek ka jan sis

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2 years ago

Ma'am jean sobrang sarap. 🤤 Yan talaga gusto ko kainin. Sa Cebu daming lechon nagbibinta ma'am pero dito sa Manila di ko alam. Ang sarap ng lechon baboy lalo na yung bagong luto tas yung balat niya ma'am. Sobrang sarap talaga ma'am jean. Nakakagutom. 🤤

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2 years ago

a gusto ko kainin. Sa Cebu daming lechon nagbibinta ma'am pero dito sa Manila di ko alam. Ang sarap ng lechon baboy lalo na yung bagong luto tas yung balat niya ma'am. Sobrang sarap talaga ma'

napakasarap talaga pag mainit pa.. nag iiba kasi ang lasa pag nalalamig na ang lechon...

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2 years ago

Oo ma'am jean totoo po mas masarap talaga pag bagong luto. Ang sarap ng din pag pinapaksiw ma'am jean nuh.

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2 years ago

Enjoy dear!!

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2 years ago

thanks dear.

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2 years ago

Ay kalami maamsh uy. Ting paniudto na raba. Asa ta kapalit ug lechon arun huhu

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2 years ago

paniudto na raba. Asa ta

hehe asa ka dapita? naa sa carcar hehhe naa pod syudad daghan

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2 years ago

Ka-timing pa pud nako nakabasa sis uy kay tingpaniudto man pud.hahha Kalami sa lechon. Lami jud bitaw ang ribs nga part kay lasado kaayu. Lami sad ang panit labi na kung crispy.

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2 years ago

sis uy kay tingpaniudto man pud.hahha Kalami sa lechon. Lami jud bitaw ang ribs nga part kay lasado kaayu. Lami sad an

basta crispy lng jd sis hehe ug dili gani thank you nalang..hehe

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2 years ago