Lechon: Filipino Fire-Roasted Suckling Pig

Photo: NVB Stocker / stock.adobe.com

Lechon, a traditional Filipino delicacy, is the centerpiece of many celebrations, especially during the holidays.

This dish features a whole pig, roasted over an open flame, resulting in incredibly crispy skin and juicy, flavorful meat.

Served at festive gatherings, Lechon is a symbol of Filipino hospitality and shared joy.

Ingredients

• 1 whole suckling pig (10–20 lbs), cleaned and gutted

• 1 cup soy sauce

• 2 large lemons or calamansi, halved

• 8 cloves garlic, minced

• 1 large onion, chopped

• 6 stalks lemongrass, bruised

• 4 bay leaves

• Salt and black pepper to taste

• 1/2 cup cooking oil or butter

• Banana leaves (for serving)

Instructions

Step 1: Prepare the Pig

Ensure the pig is thoroughly cleaned. Rub the entire pig, inside and out, with the soy sauce and lemon juice. This will add a tangy and savory flavor while helping the skin turn golden and crispy during roasting.

Step 2: Stuff the Pig

In a bowl, mix the garlic, onion, lemongrass, and bay leaves. Stuff this mixture into the cavity of the pig. Secure the cavity with kitchen twine or bamboo skewers to ensure the filling stays intact during roasting.

Step 3: Season and Prepare for Roasting

Generously season the outside of the pig with salt and pepper. Rub the skin with cooking oil or melted butter to promote even browning and crispiness.

Step 4: Roast the Pig

Set up a rotisserie or open-flame pit for roasting. Secure the pig on the spit and slowly roast it over low heat, turning continuously. Roasting typically takes 4–6 hours depending on the size of the pig. The key is slow, even cooking to achieve perfectly crispy skin and tender meat. Baste with more oil or butter as needed.

Step 5: Rest and Serve

Once fully roasted, remove the Lechon from the spit and let it rest for 15–20 minutes before carving. Serve on a large platter lined with banana leaves for a traditional touch. Accompany with lechon sauce (a sweet liver-based sauce) or vinegar with garlic and chili for dipping.

Tips

• To achieve the crispiest skin, keep the roasting temperature consistent and avoid direct, intense heat to prevent burning.

• If a whole pig is too large for your gathering, you can use a pork belly (known as Lechon Belly) for a smaller-scale version.

• Serve with classic Filipino sides like rice, atchara (pickled papaya), and fresh vegetables.