The Traditional Lechon Baboy of Cebu

This dish will forever be present in the special celebrations of many Filipino families.

The traditional procedure goes like this, but of course, many people already used different and evolved procedures and ingredients in making the dish.

1. After the desirable pig has been slaughtered, the pig's hair and internal organs will be removed.
2. Placed and sewn in the stomach are the spices and seasonings such as garlic, onion leaves, lemon grass, soy sauce and other specific ingredients. This creates the appetizing aroma and the mouthwatering flavors of the dish.
3. The pig will be impaled by a bamboo pole and will be cooked slowly in the flaming charcoals. The bamboo is rotated by hand in order have the dish evenly cooked on all sides.

The chopped version of the finished product is in the picture.

The Lechon Baboy of Cebu

For me, the yummiest parts are the crispy skin and the ribs where the flavors are intensified. Each bite makes a Filipino one step prouder to be a Filipino or happier to taste Filipino Cuisine if it's the lucky Foreigner.

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