LECHON BABOY – Here are the important things that some of us probably didn’t know about the Philippine National Food.
Lechon Baboy, or roasted pig, is one of the most loved dishes in the Philippines. Often called the “king” of every celebration, it is a staple at fiestas, weddings, baptisms, and other big family gatherings.
The name “lechon” comes from a Spanish word that originally referred to a milk-fed pig, but in the Philippines, it refers to a full-grown pig stuffed with herbs and spices, then roasted over charcoal.
Although the cooking style has Spanish roots, Filipinos have been roasting pigs even before the colonial period. In many provinces, serving lechon is a sign of abundance and hospitality.
Ingredients:
- Whole pig (usually 15 to 30 kilos)
- Salt
- Garlic
- Onion
- Lemongrass (Tanglad)
- Pandan leaves
- Black pepper
- Optional fruits (like bananas or apples)
- Cooking oil or pork fat (for brushing the skin)
- Long bamboo stick (for roasting)
- Charcoal or wood (for grilling)
Cooking Method
- Clean the pig thoroughly and remove the internal organs, leaving the skin intact.
- Stuff the inside of the pig with garlic, onions, lemongrass, pandan, pepper, salt, and optional fruits for added aroma and flavor.
- Sew the belly shut to keep the stuffing inside.
- Insert the bamboo stick from end to end, securing it tightly for roasting.
- Slow-roast the pig over charcoal, turning it regularly to cook evenly. This takes about 4 to 6 hours depending on size.
- Brush the skin with oil or pork fat while roasting to keep it crispy and golden.
- Once cooked, slice and serve as the centerpiece of the celebration.
- Lechon is a proud symbol of Filipino culture—representing generosity, joy, and unity in every celebration.
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