What is Lechon?

Lechon, or whole roasted pig, is famous in the Philippines and is considered a world-class dish. After all — it takes more than 8 hours to cook. It is usually served in fiestas or parties. The feast usually begins in the early morning hours after the pig has been cooking all night, stuffed with intestines, rice, herbs, and onions. The typical method of roasting Lechon involves placing the pig on a spit and roasting it over charcoals while wiping the skin with a brush made out of leaves drenched in water and the pig’s own fat. This makes the skin to become tender, crispy and crunchy that further adds to the delectable taste of the dish. The Lechon is usually served with a liver-based sauce. But in some cases, it may be served Chinese style with steamed buns and a sweet plum sauce. It involves cooking the left-over lechón by boiling it in vinegar to make the meat moist and the skin very soft. Some of the provinces in the Philippines have their own way of cooking and preparing their own version of the Lechon. One of these versions is the Lechon Cebu from the province of Cebu.

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