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Recipe: Litson Baboy (Roast Pig)


- 1 whole pig (around 40-60 pounds)

- 5 cups of soy sauce

- 3 cups of vinegar

- 2 cups of calamansi juice

- 2 cups of sprite or 7-Up

- 1 head of garlic, minced

- 1 tablespoon of black peppercorns, crushed

- 5 pieces of bay leaves

- 2 cups of lemongrass, chopped

- 2 cups of rock salt

- Cooking twine or stainless steel wire

- Charcoal or wood for roasting


1. Preparing the Pig:

   - Ensure the pig is properly cleaned and gutted. Rinse thoroughly with water and pat dry.

   - Score the skin of the pig using a sharp knife, making diagonal cuts about one inch apart. This helps to create a crispy skin during roasting.

   - Rub the pig with rock salt, making sure to coat the entire surface evenly. Set aside.

2. Marinating the Pig:

   - In a large mixing bowl, combine the soy sauce, vinegar, calamansi juice, garlic, crushed black peppercorns, bay leaves, and lemongrass. Mix well to form the marinade.

   - Place the pig in a large container or roasting pan, and pour the marinade over it. Make sure the pig is thoroughly coated with the marinade, both inside and out.

   - Cover the container or pan with plastic wrap and refrigerate for at least 24 hours, allowing the pig to marinate and absorb the flavors.

3. Preparing for Roasting:

   - Remove the pig from the refrigerator and let it sit at room temperature for about an hour before roasting.

   - Stuff the pig's belly cavity with lemongrass, garlic, and bay leaves for additional aroma. Be careful not to overstuff, as it may affect the cooking process.

   - Sew or tie the pig's belly cavity securely using cooking twine or stainless steel wire to prevent the stuffing from falling out during roasting.

4. Roasting the Pig:

   - Prepare your roasting pit or grill by setting up a bed of charcoal or wood, creating a medium fire. Let the flames die down and the coals turn gray before placing the pig on the grill.

   - Place the pig on the grill, belly-side down, and secure it in place using stainless steel wires or hooks. Ensure that the pig is positioned away from direct flames to avoid burning.

   - Cover the pig with aluminum foil or banana leaves to protect the skin from excessive heat, while allowing the heat to circulate and cook the meat evenly.

   - After about 3-4 hours, carefully flip the pig over using long cooking utensils or towels. Continue roasting for another 3-4 hours, periodically basting the pig with the marinade to keep it moist and flavorful.

   - Monitor the internal temperature of the pig using a meat thermometer, ensuring it reaches at least 165°F (74°C) in the thickest part of the meat.

   - Remove the foil or banana leaves during the last hour of cooking to allow the skin to crisp up and achieve that desired golden-brown color.

5. Serving the Litson Baboy:

   - Once fully cooked, carefully remove the pig from the grill and let it rest for about 20 minutes before carving.

   - Carve the pig into desired portions, separating the crispy skin from the succulent meat.

   - Serve the litson baboy with soy sauce, vinegar, and calamansi dipping sauce, along with steamed rice and various side dishes such as atchara (pickled papaya) and lechon sauce.

Enjoy the succulent and crispy flavors of this traditional Filipino dish, Litson Baboy


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