Lechon Baboy Recipe

Lechon, also known as roasted suckling pig, is a traditional Filipino dish that is often served at special occasions and celebrations. The dish is known for its crispy skin and tender, juicy meat. While it may seem intimidating to make at home, with a little patience and attention to detail, you can create a delicious lechon that will impress your guests.

Lechon Baboy Recipe

Ingredients:

1. - 1 whole suckling pig (around 20-30 pounds)

2. - 5 cloves garlic, minced

3. - 1 onion, chopped

4. - 1 stalk lemongrass, chopped

5. - 2 tablespoons salt

6. - 1 tablespoon pepper

7. - 1 tablespoon soy sauce

8. - 1 tablespoon fish sauce

9. - 1 tablespoon vinegar

10. - 1 tablespoon sugar

11. - 2 bay leaves

12. - 1 teaspoon black peppercorns

13. - 1 teaspoon dried oregano

14. - 1 teaspoon dried thyme

15. - 1 teaspoon paprika

16. - 1 teaspoon turmeric

17. - 1 tablespoon cooking oil

Instructions:

1. Prepare the pig: Make sure the pig is thoroughly cleaned and dried. Remove any excess fat and trim the hairs. Using a sharp knife, make deep incisions on the skin and flesh to allow the marinade to penetrate.

2. Make the marinade: In a bowl, combine the garlic, onion, lemongrass, salt, pepper, soy sauce, fish sauce, vinegar, sugar, bay leaves, peppercorns, oregano, thyme, paprika, turmeric, and oil. Mix well to form a paste.

3. Marinate the pig: Rub the marinade all over the pig, making sure to get it into the incisions. Cover the pig with plastic wrap and let it marinate in the refrigerator for at least 24 hours.

4. Prepare the roasting pit: If you have access to a traditional lechon pit, great! Otherwise, you can use a large roasting pan or a grill. Preheat your oven or grill to 350°F.

5. Roast the pig: Place the pig on a roasting rack or directly on the grill. Roast the pig for about 4-6 hours, basting it with the marinade every hour. Make sure to turn the pig occasionally to ensure even cooking.

6. Crisp the skin: About halfway through the cooking time, increase the heat to 450°F to crisp up the skin. Keep a close eye on the pig to prevent burning. If the skin starts to get too dark, cover it with aluminum foil.

7. Rest and serve: Once the pig is cooked through and the skin is crispy, remove it from the heat and let it rest for at least 30 minutes before carving. Serve the lechon with steamed rice, pickled vegetables, and a dipping sauce made with soy sauce, vinegar, and garlic.

Enjoy your homemade lechon with friends and family and savor the flavors of this traditional Filipino dish.

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