Lechon

A chrispy, and, delicious Filipino dish perfect for lunch or dinner

Ingredients

  • -Whole pig or Pork Belly
  • -1 cup soy sauce
  • -1/2 cup Vinegar
  • -1 tbsp fish sauce
  • -1/2 cup pineapple juice
  • -1 head garlic, minced
  • -2 tbsp brown sugar
  • -1 tsp ground black pepper
  • -2 tsp salt
  • -1 tbsp lemongrass, chopped
  • -1 large onion, chopped
  • -1 stalk lemongrass (for stuffing, optional)
  • -2 bay leaves (for stuffing, optional)
  • -1/2 pineapple, cut into chunks (for stuffing, optional)

Instructions

  1. -Prepare the pig or pork belly: Clean the meat thoroughly. For pork belly, score the skin in a criss-cross pattern to help it crisp up.
  2. -In a large bowl, combine soy sauce, vinegar, fish sauce, pineapple juice, garlic, brown sugar, black pepper, salt, lemongrass, and onion. Place the pork or pig in the marinade, making sure it is fully covered. Marinate for at least 4 hours or overnight for maximum flavor.
  3. -If desired, stuff the pig or pork belly with lemongrass, bay leaves, onion, garlic, and pineapple chunks for additional flavor.
  4. -Preheat your grill or oven. For a whole pig, use a rotisserie or a roasting pit. If using an oven, preheat to 350°F (175°C).
  5. -Place the pig or pork belly on the spit or in the oven. Roast for about 1.5-2 hours, basting occasionally with olive oil or a basting sauce.
  6. -Make the basting sauce: In a small pan, melt butter, brown sugar, and soy sauce together. Baste the meat every 20 minutes to ensure a crispy, golden skin.
  7. -Check the internal temperature of the meat to make sure it reaches 160°F (71°C) and the skin is crispy.
  8. -Let the meat rest for about 10-15 minutes before slicing.