Entree: Philippines – Cebuano – Lechon Cebu (Cebu-style whole roasted pig with crisp crackling skin and aromatic lemongrass stuffing)

Serving Size: 12

Approximate Time

Prep 1 hr 30 min

Cook 4 hrs

Total 5 hrs 30 min

Ingredients

- 1 whole pig, 20–30 lb (9–14 kg), cleaned, gutted, and splayed for spit-roasting
- 1 cup (240 ml) soy sauce
- 1/2 cup (120 ml) cane vinegar or white cane vinegar
- 1/2 cup (120 ml) vegetable oil or lard (for basting)
- 3/4 cup (180 g) coarse sea salt (for rubbing and skin drying)
- 1/4 cup (60 g) ground black pepper
- 1 head garlic, peeled and crushed — about 1/2 cup (120 g) minced
- 12 stalks lemongrass (tanglad), bruised and tied in bundles for stuffing
- 2 large onions, quartered — about 2 cups (300 g)
- 1/4 cup (60 ml) water or light chicken stock for basting mixture
- Kitchen twine and a sturdy rotisserie spit or rotisserie equipment
- Charcoal for roasting
- For the liver dipping sauce (sarsa):
- 8 oz (225 g) pork or chicken liver, cleaned
- 1/2 cup (120 ml) cane vinegar
- 1/4 cup (50 g) brown sugar
- 1/2 cup (60 g) breadcrumbs
- 1/2 cup (120 ml) water or stock
- 1 tsp (5 g) salt
- 1/2 tsp (2 g) ground black pepper

Instructions

1. Prepare and season the pig: rinse and pat the pig dry thoroughly. Rub the inside cavity with salt, pepper, half the minced garlic, and a splash of soy sauce. Stuff the cavity with bruised lemongrass stalks and quartered onions. Truss the pig securely on the spit, ensuring even balance. Score the skin lightly in a diagonal pattern if desired to help render fat.
2. Dry and salt the skin: rub the exterior skin generously with coarse sea salt (about 3/4 cup / 180 g) and let the pig air-dry uncovered in a cool spot or refrigerated overnight if possible; this helps the skin crisp.
3. Prepare basting mixture and start roasting: mix the remaining soy sauce, vinegar, vegetable oil or lard, remaining garlic, and 1/4 cup (60 ml) water or stock. Light a charcoal fire and set up for rotisserie roasting at moderate heat with coals arranged to provide steady, indirect heat. Begin turning the pig slowly on the spit, basting every 20–30 minutes with the basting mixture. Maintain a steady roast, replenishing charcoal as needed.
4. Roast to doneness and crisp skin: roast until skin is deeply browned and the meat reaches an internal temperature of 160°F (71°C) in the thickest part of the shoulder or ham, typically 3–5 hours depending on size and heat. For optimal crackling, increase heat briefly toward the end to blister the skin while monitoring closely to avoid burning.
5. Make the liver sauce (sarsa): while the pig roasts, sauté the liver in a little oil until cooked through, then blend with vinegar, brown sugar, breadcrumbs, and 1/2 cup (120 ml) water or stock until smooth. Simmer the blended mixture for 5–8 minutes to meld flavors, then season with salt and pepper to taste. Strain for a smoother sauce if desired.
6. Rest and carve: when the lechon is done, remove from the spit and let rest 15–20 minutes. Carve at the table to showcase the crackling skin and serve with warm liver sauce and extra vinegar or dip on the side.