Lechon (Cebu-Style)
Whole pig, stuffed with lemongrass, garlic, and bay leaf, spit-roasted for hours over charcoal until the skin shatters — Cebu's style is seasoned entirely from within, unlike Manila's version, which leans on a dipping sauce.
Meat
Ingredients
- 1 whole young pig (about 20-25 lbs), cleaned and gutted
- 2 bundles lemongrass, bruised
- 1 head garlic, crushed
- 1 bunch scallions
- 6 bay leaves
- 3 star anise pods
- 2 tbsp tamarind paste (or pandan leaves)
- Salt, to taste
- Bamboo spit and charcoal, for roasting
Steps
- Rub the inside cavity of the pig generously with salt.
- Stuff the cavity with the lemongrass, garlic, scallions, bay leaves, star anise, and tamarind paste, then sew or skewer the opening shut.
- Thread the pig securely onto a bamboo spit, tying the legs.
- Roast slowly over glowing charcoal for 4-5 hours, turning constantly by hand and basting the skin occasionally, until deep golden and crackling all over.
- Let rest briefly, then chop into portions and serve, the meat pre-seasoned from the inside out.