Comments on: Filipino Lechon Recipe

By: Chinky

Chinky — Mon, 30 Aug 2010 21:16:08 +0000

Wow! Your lechon look so, so good. Lechon is one of my favorite Filipino food. I have tasted a delicious lechon when I was in Cebu. It’s been a long time since I have eaten one. I will definitely try your recipe. Thank you for sharing!

By: Phillip Dibben

Phillip Dibben — Mon, 21 Jun 2010 04:41:40 +0000

Hi,Terrific blog dude! i am just Tired of using RSS feeds and do you use twitter?so i can follow you there:D.
PS:Have you thought to be putting video to your blog to keep the people more interested?I think it works.Sincerely, Phillip Dibben

By: Toni B.

Toni B. — Thu, 01 Apr 2010 00:28:25 +0000

Thnx for that… another recipe on lechon here…

Litson
LECHON INGREDIENTS
1 whole pig (about 20 kilos)
salt
black pepper
soy sauce

For the stuffing:
5 to 10 bundles lemon grass (tanglad)
20 pcs. bananas (saba variety), peeled then halved or
20 pcs. taro (gabi), peeled

LECHON PROCEDURES
1. Clean and prepare the pig by removing innards, washing and scraping innards, washing and scraping the body of bristles. Rinse and allow to drain a bit before stuffing.
2. Rub with salt and pepper inside and out.
3. Rub soy sauce on the skin of the pig. This will make it nicely red when roasted.
4. Stuff the belly of the lechon with lemon grass along with saba and gabi. Sew to close.
5. Skewer the pig and split roast over live charcoal or traditionally, in some parts of Cebu, under live fire. Roast until crisp.
6. Cebu lechon is not served with a sauce. But if a dipping sauce is requested, vinegar with scallions and pepper may be served along with it…