One of the most popular and favorite dish of Filipino's. It is pork dish in several regions of the world, most specifically Spain and its former colonial possessions throughout the world. It was first originated in Spain then brought here in Philippines during the time when Philippines fell to Spain. Until now it became one of the main dish in many occasion's.
Ingredients:
1 whole pig (about 20 kilos)
salt
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
How to Cook:
- 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.
- Rub with salt and pepper inside and out.
- Rub soy sauce on the skin of the pig. This will make it nicely red when roasted.
- Stuff the belly of the lechon with lemon grass along with saba and gabi. Sew to close.
- Skewer the pig and split roast over live charcoal or traditionally, in some parts of Cebu Philippines, under live fire. Roast until crisp.
- 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.
No comments:
Post a Comment