In other countries they cook or roast turkey during special occasions; in the Philippines however, we go for something bigger and grander, we roast an entire pig: what we call lechon.
No matter what the occasion is, may it be fiestas, birthdays, reunions or any other parties, the lechon is always present, and it is usually placed in the middle of the table, the king of dishes.
A get together is not complete without lechon, it has been a long traditional pork dish that even until now is served in parties and restaurants.
Lechon is a national dish of the Philippines and it involves roasting a whole pig over some charcoal. After seasoning, the pig is cooked by skewering the entire animal, entrails removed, on a large stick and cooking it in a pit filled with charcoal. The pig is placed over the charcoal, and the stick or rod it is attached to is turned in a rotisserie action. The pig is roasted on all sides for several hours until done.
After roasting the pig, we know have a golden brown crispy and juicy lechon with an irresistible aroma that entices our noses and taste buds. No wonder this pork dish continues to be a popular food in the Philippines.
Credits to:
for the photos
for the procedure of cooking lechon
