Time Magazine: Filipino Lechon The Best Recipe Of Whole Roasted Pig In The World

Who could you possibly withstand the tempting aroma of lechon’s fine fresh meat slowly roasted to golden brown over the coals? Much more the juicy and luscious meat under the glazed skin crackling wildly enticing you to take a bite. A celebration or feast is incomplete without lechon on the table. I bet most Aliens who have tasted roasted hog will agree that Filipino lechon recipe is one of the best tasting food they have ever tried.
Lechon is a Spanish word meaning roasted suckling pig. What makes Philippine lechon stands out from other country’s way of cooking a roasted hog? Well, there are varieties of Filipino lechon recipe as Philippines is made up of more than a thousand archipelago. However, the most prominent concoction of the best tasting lechon is the one from the Southern part of the country, either Cebu or Mindanao.
A whole pig roast or lechon takes a lot of time and energy. It involves a slow cooking of a whole hog, a piglet or any hog weighing 15 to 40 kilos skewered on a bamboo branch or rotisserie over a fire pit using charcoals. A vital element of cooking a lechon is its slow cooking process, the constant brushing of special sauce that perfectly turns the roasted pig’s skin into a deliciously glazed, red, crunchy skin in time.

Lechon’s outer appearance is as important as its taste. To achieve the distinct heavenly taste of the roasted whole hog is the use of the right spices that include a big bunch of the lemon grass, peppercorn and other condiments. You might be wondering why lechon from Cebu and other cities in the Southern part of the Philippines is the best tasting lechon? I believe it is due to the availability of some essential condiments that Filipinos in the Northern part of the Philippines are not fond of using with.

Lechon from Cebu and Mindanao exudes a taste that clings to the mouth. It seductively leaves a shiver in the mouth that sticks on your taste buds that signal your brain to crave for more. The belly part of the roasted hog is where the big bunch of lemon grass, and other herbs and spices are stuffed. These condiments are responsible of the delicious taste and irresistible aroma of Filipino lechon. You don’t have to worry about leftover as Philippine lechon can be cooked into other appetizing recipe such as lechon paksiw or it can be deep fried. Lechon paksiw is the process of cooking lechon leftover by boiling it in vinegar, peppercorn, bay leaf, garlic and soy sauce over medium heat. Lechon is absolutely a feast of your senses as it creates a festive air of celebration!