Lechon Baboy or Roasted Pig is an all-time favorite Filipino Fiesta Dish that you can’t resist when you saw it in the table; your diet is gone and when you smell this mouth-watering dish and the aroma??? It’s heaven! I personally love and obsess about this dish. But don’t eat too much especially when you have health problems. Well we Filipinos (Visayan) have sayings when eating too much of Lechon, “Bahalag Matay Basta Ky Nakatilaw ug Lami”. It means, “It taste delicious, who cares if I die?
Lechon has a long cook processing, you have to roast the pig for 4-5 hours depending of the size of the pig you want to cook. But it’s worth the wait. When it’s cooked and done properly the lLechon should be crispy skin outside, juicy, flavorful and tender in the inside.
This is my version of Lechon Baboy (Roasted Pig) Filipino Recipe! Enjoy!
20 kg. 1 whole pig rinse clean and empty inside
20 bundles lemon grass, pounded
1 bundle spring onions, pounded
10 pcs. bay leaves
1 kg. garlic, chopped
1 kg. onion, chopped
3 cups salt and pepper
1 l young coconut juice (glaze)
Pour boiling water inside pig’s belly and drain.
Skewer the pig with a long bamboo.
Stuff the pig belly with lemon grass,bay leaves, garlic, spring onions, salt and pepper. secure with cooking thread.
Rub the skin with young coconut juice cause this will make the skin red and crispy.
Then, roast the pig slowly over hot charcoal then glaze with the remaining coconut juice from time to time.
Roast for about 4-5 hours or until skin is red and crispy and the meat is tender.
Serve while is crispy hot! Share with you neighbors, family and friends. Enjoy!
Pork Sisig, also called Sizzling Pork Sisig, is a dish that is made of chopped pig’s head parts (ears, cheeks, face, snout) and chicken liver. It’s usually served in a sizzling platter garnished with chopped onion, chili pepper, and sprinkled with squeezed calamansi (lime juice). It sounds weird I know, at first I was confused, but trust me even foreign people really love this sizzling stuff.
This delicious Filipino dish is a popular “Pulutan” (Bar Food) – food eaten with alcohol like Wine, Beer, Rum and Etc. This delicious dish can also be categorized as a main dish.
It originated from the culinary capital of the Philippines. Pampanga. Pork Sisig was invented by the late Lucia Cunanan. She was popularly known as Aling Lucing “The Sisig Queen” back in 1970’s. And as the years went by, variations of Sisig were developed. Cooks began topping the dish with raw egg while the platter is still sizzling and pork cracklings and mixing it with pig’s brain or mayonnaise. Check out our home made pork cracklings recipe.