Lechon (Roasted Pig) is a traditional Filipino recipe for a classic dish of whole pig that's stuffed with lemongrass, green bananas and taro corms and which is rubbed with soy sauce before being spit roasted. The full recipe is presented here and I hope you enjoy this classic Filipino version of: Roasted Pig (Lechon).
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Ingredients:
1 whole pig
sea salt and freshly-ground black pepper, to taste
soy sauce, as needed
For the Stuffing:
6 bunches of lemongrass stalks
20 green bananas (or plantains), peeled and halved
20 taro corms, peeled
Method:
Clean and prepare the pig, flaming or scraping the flesh to remove the bristles (reserve the heart, kidneys, liver, stomach and intestines for other dishes). Rinse thoroughly and drain before stuffing.
When dry, rub liberally both inside and out with sea salt and black pepper then rub the skin of the pig with soy sauce (this will colour it red when cooking). Stuff the body cavity with the lemongrass, bananas and taro roots and sew closed.
Skewer the pig on a spit and roast over charcoal until cooked through. Continue roasting until the crackling is crisp. Slice and serve with a dipping sauce of vinegar, spring onions and chillies.
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