Alboronía with pumpkin, eggplant and fresh cilantro served Spanish Pumpkin and Eggplant Stew (Alboronía) Slice of Fainá chickpea flatbread with tomato sauce Chickpea Flatbread with Tomato Sauce (Fainá) Elote with Sour Cream - fresh corn served with sour cream, cheese, and spicy paprika Classic Sour Cream Elote Zucchini fritters with tahini sauce Zucchini Fritters with Lemony Tahini Dip Chestnut Zongzi served on a plate Sweet Chestnut Sticky Rice Dumplings (Zongzi) Kohlrabi calzone Roasted Kohlrabi & Mozzarella Calzone Sausage burger with cheese and vegetables Hungarian Style Pork & Sausage Burger Fig stuffed naan bread served Fig-Stuffed Naan Bread Gingerbread Waffles with orange zest Gingerbread Spiced Waffles White pizza with creamy cheese topping Extra Creamy White Pizza with Ricotta and Mascarpone Orange cider served in a glass Warm Spiced Orange Cider Beet and Leek Wrap with Peanut Butter Beet and Leek Whole Wheat Wraps with Peanut Butter Chicken Arroz Caldo served with hard-boiled eggs, scallions, and fried garlic Chicken Arroz Caldo with Hard-Boiled Eggs Greek baked giant beans served with whole wheat toast Rustic Greek Baked Beans with Whole Wheat Toast Fish pie with cauliflower mash, golden brown creamy topping and fish filling Low-Carb Fish Pie with Cauliflower Mash Vegan Kakiage, crispy vegetable fritters Vegan Kakiage (Tempura Vegetable Fritters) Peach Doughnut served with powdered sugar Peach-Filled Brioche Doughnuts Freshly baked pancake bun Fluffy Soufflé Pancake Buns Piadina served with rosemary roasted potatoes and goat cheese Rustic Potato and Rosemary Piadina with Goat Cheese Golden brown gorgonzola-walnut empanadas Gorgonzola and Walnut Empanadas Alboronía with pumpkin, eggplant and fresh cilantro served Spanish Pumpkin and Eggplant Stew (Alboronía) Slice of Fainá chickpea flatbread with tomato sauce Chickpea Flatbread with Tomato Sauce (Fainá) Elote with Sour Cream - fresh corn served with sour cream, cheese, and spicy paprika Classic Sour Cream Elote Zucchini fritters with tahini sauce Zucchini Fritters with Lemony Tahini Dip Chestnut Zongzi served on a plate Sweet Chestnut Sticky Rice Dumplings (Zongzi) Kohlrabi calzone Roasted Kohlrabi & Mozzarella Calzone Sausage burger with cheese and vegetables Hungarian Style Pork & Sausage Burger Fig stuffed naan bread served Fig-Stuffed Naan Bread Gingerbread Waffles with orange zest Gingerbread Spiced Waffles White pizza with creamy cheese topping Extra Creamy White Pizza with Ricotta and Mascarpone Orange cider served in a glass Warm Spiced Orange Cider Beet and Leek Wrap with Peanut Butter Beet and Leek Whole Wheat Wraps with Peanut Butter Chicken Arroz Caldo served with hard-boiled eggs, scallions, and fried garlic Chicken Arroz Caldo with Hard-Boiled Eggs Greek baked giant beans served with whole wheat toast Rustic Greek Baked Beans with Whole Wheat Toast Fish pie with cauliflower mash, golden brown creamy topping and fish filling Low-Carb Fish Pie with Cauliflower Mash Vegan Kakiage, crispy vegetable fritters Vegan Kakiage (Tempura Vegetable Fritters) Peach Doughnut served with powdered sugar Peach-Filled Brioche Doughnuts Freshly baked pancake bun Fluffy Soufflé Pancake Buns Piadina served with rosemary roasted potatoes and goat cheese Rustic Potato and Rosemary Piadina with Goat Cheese Golden brown gorgonzola-walnut empanadas Gorgonzola and Walnut Empanadas
Lechon, whole roasted pig with crispy skin
Traditional Filipino Lechon with crackling skin

Authentic Filipino Lechon (Crispy Roast Pork)

Author: Flavelo
Recipes Main Courses
Lechon is the national pride of the Philippines and the star of every major celebration. The secret to perfect Lechon is 'glass skin': skin so crispy and smooth that it sounds hollow when tapped, while the meat underneath remains juicy. It's a game of patience—drying the skin and slow roasting are key.
🕒 Prep Time 1 hr
🍳 Cook Time 4 hrs
⌛ Total Time 5 hrs
🍽️ Servings 10 servings
🔥 Calories 950 kcal
🌍 Cuisine Filipino

Ingredients

Equipment Needed

  • Large Oven or Spit Roaster
  • Paper Towels (lots)
  • Basting Brush

Allergen Information

⚠️ Soy

Instructions

1 ✓

Most important step: wipe the pig's skin completely dry with paper towels. Let it air dry uncovered in the refrigerator or a cool place for a few hours.

Tip: Moisture is the enemy of crispy skin. If it stays wet, the skin will be chewy.
2 ✓

Mix the salt, pepper, and crushed garlic. Rub this mixture thoroughly inside the stomach cavity.

Tip: Only apply oil and vinegar to the outside skin—NO SALT, as salt draws out moisture!
3 ✓

Stuff the cavity with lemongrass, chopped onions, and bay leaves. (Stitch the belly closed if using a spit).

Tip: The steam from the aromatics flavors the meat from the inside.
4 ✓

Brush the skin with vinegar (let it dry), then brush with oil.

Tip: Vinegar helps break down the skin, while oil conducts heat.
5 ✓

Roast at 320°F (160°C) for about 3 to 3.5 hours. Baste the skin lightly with oil every 30 minutes (you can add a splash of soy sauce to the oil for color).

Tip: Slow roasting renders the fat from beneath the skin, making it thin and crispy.
6 ✓

Increase the heat to 400°F (200°C) for the last 20 minutes to finalize the crispiness. Let it rest for 20 minutes before carving.

Tip: You can protect the ears and tail with foil to prevent burning.

Recipe FAQ

Why is the skin blistering?
High heat applied too quickly can cause blistering. Aim for smooth, shiny, crispy skin by using steady, medium heat.
It won't fit in my oven.
For home cooking, you can roast a rolled Pork Belly (Lechon Liempo) using the same technique.

Ingredients

  • 1 whole Suckling Pig (small, approx. 10 lbs)
  • 10 clove Garlic (crushed)
  • 3 whole Onions (chopped)
  • 5 stalk Fresh Lemongrass (bruised)
  • 5 leaf Bay Leaves
  • 1/2 cup Soy Sauce
  • 1/2 cup Apple Cider Vinegar
  • 3 tbsp Salt
  • 1 tbsp Black Pepper
  • 1/4 cup Oil