Prepare:
1 whole pig (about 20 kilos)
Salt
Black pepper
Soy sauce
Lechon Stuffing:
5-10 bundles lemon grass (tanglad)
20pcs. Banana (saba variety), peeled then halved or
20pcs. Taro (gabi), peeled
Pigs in Zen.
- Clean and prepare the pig by removing innards, washing and scraping the body of bristles. Rinse and allow to drain a bit before stuffing
- Rub with salt and pepper inside and out.
- Rub soy sauce on the skin of the pig. This will make it nicely red when roasted.
- Stuff the belly of the lechon with lemon grass along with saba and gabi. Sew to close.
- Skewer the pig and split roast over live charcoal or traditionally, in some parts of Cebu, under live fire. Roast until crisp.
- Cebu lechon is not served with a sauce. But if dipping sauce is requested, vinegar with scallions and pepper may be served along with it.
Source: Great Regional Dishes of the Philippines by Noel Young
by Best recipes from around the web » Best Taste Cebu Lechon Recipe, on March 18 2008 @ 6:16 pm
[…] Lucille wrote a fantastic post today on “Best Taste Cebu Lechon Recipe”Here’s ONLY a quick extract1 whole pig (about 20 kilos) Salt Black pepper Soy sauce. Lechon Stuffing 5-10 bundles lemon grass (tanglad) 20pcs. Banana (saba variety), peeled then halved or 20pcs. Taro (gabi), peeled. Clean and prepare the pig by removing innards, … […]
by Rob Jurado’s Weblog, on October 13 2008 @ 12:18 am
[…] In my journey through life, a particular dish holds a special meaning for me. I’m a lover of lechon, or what a Filipino or a Puerto Rican might call a roast pig. Personally, I prefer the variety made on the Philippine island of Cebu. I also prefer Cebuano mangoes to those found elsewhere, but that’s a topic for another blog entry. Anyway, lechon is all about the umami. I’m all about the umami. The best lechon, I think, is from Cebu where my father grew up. Here’s a little look into what goes into a Cebuano lechon. This recipe was sent to me by my friend James from the following source: http://www.extra-rice.com/best-taste-cebu-lechon-recipe/ […]
by Evelyn, on October 29 2008 @ 8:29 am
Good post.
by Roland P. Panares, on November 29 2008 @ 5:10 pm
Hi! We are Manong’s Tasty Lechon Cebu. We are from Cebu and presently, we are in Manila to penetrate the huge market here. In the event that you may need our Cebu lechon, you may reach us at 7032133 or thru Smart# 0908-3237727. We deliver to most parts of Metro Manila.
by Alan Jo, on November 29 2008 @ 5:12 pm
Sarap nga ng Manong’s Tasty Lechon Cebu (tel. 7032133) Dami ng ingredients sa tiyan ng baboy. Mainit pa noong idineliver sa amin. Hmmm.
by abravanel, on December 3 2008 @ 8:09 am
Try lechoncebu.com they are the best lechon i’ve ever taste. My friends from cebu recommend me this site. And yes the lechon taste good. It is very tasty.
by Healthy Diet Lets Woman Lose Thirty Pounds in Thirty Days, on May 1 2009 @ 3:30 am
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by How to Roast a Whole Pig - Page 13 - Home Brew Forums, on May 28 2009 @ 5:27 pm
[…] links you can probably deduce the stuffings and method for cooking lechon. Some other resources: Best Taste Cebu Lechon Recipe Dissecting a Cebu Lechon… - Market […]
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