Entree: Philippines – Visayas – Lechon Cebu (Whole roasted pig with crackling skin, seasoned and slow-roasted over charcoal)

Serving Size: 10

Approximate Time

Prep 45 min

Cook 4 hrs

Additional 30 min

Total 5 hrs 15 min

Ingredients

- 1 whole suckling pig, about 15 lb (6.8 kg), cleaned, gutted, and patted dry
- 2 tbsp (30 g) coarse sea salt, plus more for rubbing skin
- 2 tbsp (16 g) freshly ground black pepper
- 1/2 cup (120 ml) soy sauce for rubbing and basting
- 1/4 cup (60 ml) cane or white vinegar
- 1 head garlic, minced (about 3 oz / 85 g)
- 6 stalks lemongrass, smashed and tied into bundles
- 2 medium onions, quartered
- 4 bay leaves
- 1/4 cup (60 ml) vegetable oil (for basting)
- 3 tbsp (45 ml) brown sugar (for basting)
- Kitchen twine and long skewers or a spit for roasting
- Charcoal for spit roasting or oven for oven-roasting (no measurement)
Optional liver dipping sauce:
- 6 oz (170 g) pork liver
- 1/4 cup (60 ml) vinegar
- 1/4 cup (60 ml) soy sauce
- 2 tbsp (30 g) brown sugar
- 2 cloves garlic, minced (about 0.5 oz / 15 g)
- 1/4 cup (60 ml) water
- Salt and pepper to taste

Instructions

1. Make the cavity rub by combining soy sauce, vinegar, minced garlic, 1 tbsp (15 g) coarse salt, and 1 tbsp (8 g) black pepper. Rub this mixture thoroughly inside the pig's cavity and under the skin where accessible.
2. Stuff the cavity with smashed lemongrass bundles, quartered onions, and bay leaves. Truss the pig securely with kitchen twine and skewer it onto the spit or prepare for oven placement. Prick the skin lightly all over with a skewer or fork to help render fat and encourage crisping.
3. Mix the basting glaze: combine vegetable oil, brown sugar, remaining soy sauce, and a pinch of salt and pepper. Brush the pig all over; season the skin with a light coating of coarse salt to aid crackling.
4. For authentic spit roasting: roast the pig over medium charcoal (steady low flame) for about 4–6 hours, turning continuously, and baste every 20–30 minutes with the glaze until the skin is uniformly deep golden and crisp and the thickest part of the meat reaches 160°F (71°C). For an oven method: preheat oven to 325°F (160°C), roast on a rack, uncovered, for 3–4 hours until internal temperature reaches 160°F (71°C); then increase heat to 425–450°F (220–230°C) or use broil in short bursts to crisp skin, watching carefully.
5. When done, remove from heat and let rest 20–30 minutes before carving to allow juices to settle and skin to firm.
6. Optional liver dipping sauce: sauté minced garlic until fragrant, add chopped pork liver and cook until just done. Add vinegar, soy sauce, brown sugar, and water; simmer 5–7 minutes. Blend until smooth, strain if desired, and season with salt and pepper. Serve alongside carved lechon.