Lechon is the famous roasted pork from the Philippines. A perfectly good lechon has a crispy, reddish skin and juicy and tender meat. The pig is cooked whole and roasted over a fire pit for several hours. The meat is best served with vinegar or a lechon sauce made of peppers, liver pate, garlic and vinegar.
1 whole pig (about 20 kilos)
10 bundles lemon grass
20 pcs. Plantains, peeled and halved
20 pcs. Taro root
Salt and Pepper
Prepare the pig. Make sure to take out the innards and to scrape the insides. Rinse several times and make sure that the meat is not too wet.
Rub salt and pepper all over the pig, inside and out. Brush the soy sauce on the skin.
Stuff the belly with the stuffing. Sew to close.
Skewer the pig and then roast it over charcoal or live fire. Roast until crisp.
Prepare the sauce by sautéing the garlic. Pour in the vinegar, and the fold in the liver pate. Season with salt and pepper.
Serve the sauce separately.
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