A little food history:
The word lechón originated from the Spanish term leche (milk); thus lechón refers to a suckling pig that is roasted. Lechón is a popular food in the Philippines, Cuba, Puerto Rico, the Dominican Republic, other Spanish-speaking nations in Latin America, and Spain.
How to cook:
What you need:
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
Cooking Instructions:
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.
Rub with salt and pepper inside and out.
Rub soy sauce on the skin of the pig. This will make it nicely red when roasted.
Stuff the belly of the lechon with lemon grass along with saba and gabi. Sew to close.
Skewer the pig and split roast over live charcoal or traditionally, in some parts of Cebu, under live fire. Roast until crisp.
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.
Enjoy! Kainan na!!
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