How to prepare a whole roast pig or lechon baboy!?
What I've enjoyed most, though, is meeting people who have a real interest in food and sharing ideas with them. Good food is a global thing and I find that there is always something new and amazing to learn - I love it! - Jamie Oliver
There is no better pointer of a truly decent gathering than a whole roast pig. For quite a long time, this dish has been the hallmark of the no-holds-barred celebration. It's a noble marker of social status and generosity.
At the point when was the last time you had Cebu Lechon? In Cebu City, Carcar Public market is acclaimed for offering huge amounts of Cebu Lechon. So on the off chance that you need to get the best firm lechon head on over to the market as early as 4:00 in the morning to get the best fresh lechon ever. But of course, back up with the secret recipe you can make at home.
The Cebu Lechon Recipe!
Ingredients:
- One (1) whole native pig. Just make sure it isn't too huge for your skewer
- Lemongrass – a lot of it
- Salt and dark pepper
- Soy sauce
- One (1) liter of Sprite or any softdrinks you like
Materials Needed:
- Mamboo tube or any skewer
- Needles and thread for stitching
Guide and/or Instructions:
Remove hair follicles from the pig's skin and the innards. Rinse the pig and clean as well the inside, wash and scour the lumps of blood inside the stomach until thoroughly clean.
Pat it dry and rub the pig with salt and pepper from all around. Brush within stomach with enough or little soy sauce only.
Once done, stack the pig with a heap of lemon grass in the stomach center. Then, lock it by stitching the tummy. Fasten it well with the goal that ingredients won't spill out when you begin to roast it.
Set up a fair size bamboo and skewer the pig and split roast over hot charcoal. Try not to put the charcoal specifically underneath the paunch of the pig however over both sides, gradually churning the pig roast.
Continually coat pig while it gradually roast with the sprite using a wipe or sponge. This will make the skin extra crispy. The crispier, the yummier.
Roast it for three (3) to four 4 (hours) until the point when the meat is tender. Of course, you do not overcook it.
The spices and the lemongrass are the things that truly make Cebu lechon so flavorful, fragrant with rich of mouthwatering taste. (I am literally salivating right now while creating this post).
It’s more fun in the Philippines! You may have to try every Filipino's favorite dish. Carcar City is Cebu’s pride for being well-known for yummy whole roasted pig or lechon baboy!
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Can you credit your images kuya? what camera used? are they yours?☺
Hello @bayanihan. I supposed this is ate @immarojas? sakin yan ate. Kuha ko last April, yung umuwi ako sa amin sa Bantayan. Pero edited nga lang through AfterFocus App.
Cam used VIVO Y53.
Include please sa post. Credit yourself + camera used.
noted po ate. Thank you po!
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