Friday, July 30, 2010

Lechon Or Roasted Pig - Pinoy Food

lechon by _gem_.
You are not a Filipino if you haven't eat this Pinoy food yet. Pig Lechon is almost anywhere in the Philippines. However, this food is served as Filipino dish occasionally for its expensiveness. This Pinoy food is also used as main attraction in an occasion or the center piece on a catering.

Pig Lechon is usually garnished with a whole apple on its mouth. The main attraction for this Pinoy food on Filipinos is the skin. The crunchiness of its skin is very unusual. No words can explain how good the skin is. However, the skin also have the highest cholesterol content. So guys please eat moderately. A small version of Pig Lechon with average price is the Grilled Liempo (Pork Belly).

1 whole pig (about 20 kilos)
black pepper
soy sauce For the stuffing:
5 to 10 bundles lemon grass (tanglad)
20 pcs. bananas (saba variety), peeled then halved or
20 pcs. taro (gabi), peeled

1. Clean and prepare the pig by removing innards, washing and scraping innards, washing and scraping the body of bristles. Rinse and allow to drain a bit before stuffing.
2. Rub with salt and pepper inside and out.
3. Rub soy sauce on the skin of the pig. This will make it nicely red when roasted.
4. Stuff the belly of the lechon with lemon grass along with saba and gabi. Sew to close.
5. Skewer the pig and split roast over live charcoal or traditionally, in some parts of Cebu, under live fire. Roast until crisp.
6. Lechon is not served with a sauce. But if a dipping sauce is requested, vinegar with scallions and pepper may be served along with it.

Photo by: _gem_

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