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
