Lechon | FoodieAtlas

Ingredients

1 whole pig (about 25-30 pounds), cleaned and prepared for roasting
1/4 cup vegetable oil
1/2 cup soy sauce
1/4 cup vinegar
1/4 cup calamansi juice or lemon juice
1 tablespoon salt
1 tablespoon ground black pepper
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon paprika
1 teaspoon dried oregano
1 tablespoon sugar (optional)
1 bunch of lemongrass, chopped
5 cloves garlic, crushed
1 large onion, quartered
2-3 bay leaves
2 tablespoons soy sauce (for basting)
2 tablespoons butter (for basting)

Instructions

Prepare the Marinade

In a bowl, mix together the soy sauce, vinegar, calamansi juice, salt, black pepper, garlic powder, onion powder, paprika, oregano, and sugar if using.

Rub the marinade all over the pig, inside and out, ensuring it is well-coated.

Stuff the cavity of the pig with chopped lemongrass, crushed garlic, quartered onion, and bay leaves.

Cover and refrigerate for at least 12 hours, preferably overnight, to allow the flavors to penetrate the meat.

Prepare for Roasting

Preheat your oven to 375째F (190째C) if using an oven. Alternatively, prepare a large outdoor grill for indirect heat.

If using an oven, place the pig on a rack in a large roasting pan. If grilling, secure the pig on a rotisserie or spit.

Roast the Pig

Roast the pig for about 4-6 hours, turning occasionally, until the skin is crispy and golden brown and the meat is tender. Baste every 30 minutes with a mixture of soy sauce and melted butter.

Use a meat thermometer to ensure the internal temperature of the meat reaches at least 165째F (74째C).

Finish and Serve

Once cooked, let the lechon rest for 20-30 minutes before carving.