Lechong Baboy

Lechong Baboy

Lechon Baboy is an all-time Filipino favorite food. Aside from it's pleasing appearance on the table (It's yummy red and has an apple on the pig's mouth sometimes), it really tastes good. They say, what's good is bad. Yup, bad for the health. We love to eat the crunchy skin and we all know it contains high cholesterol. Well, it's only once in a while. We can have lechon if there's a special occasion like birthdays, fiestas,graduation and other big events in a person's life. If you heard someone is having a lechon for the celebration, it's gonna be a big party! Not all people can afford this cos a whole pig nowadays is too expensive. But we can make our own even it isn't a whole pig. Try the recipe that I am sharing with you now guys. You'll surely like it ;)


How to Prepare Lechon Baboy

1 whole pig, clean thorugly especially inside the abdomen by washing with running water to remove blood, Keep pigs liver for sauce and blanch inside the abdomen with boil water, and stuff the cavity with tamarind leaves sprout, salt, vetsin, ground peppercorn, ginger, garlic and tanglad (lemon grass). Sewn abdomen with GI wire to enclose filling.Insert bamboo pole in pig mouth all through it ass. Make sure that pig body is well secure in bamboo pole by tieing tightly pig feet by nailing pigs snout and also before tail preventing pigs body from any movement while turning. Keep it of upright position for several hour to drain water and blood inside abdomen cavity. Roast lechon on a charcoal within the perimeter on 1 feet distance for 4-6 hours depending on pigs size, In a mixing bowl, mix together 1 cup molasses in a cup of cooking, add vetsin ground pepper corn and brush in pig skin from time to time while turning the pole continously and keep the charcoal balance to cook lechon evenly preventing blister on some spot. Served newly pork lechon along with lechon liver sauce... Enjoy