Lechong Baboy

Lechong Baboy

• one whole pig weighing 25-35 kilos- slaughtered, innards removed, and drained withblood

  For the stuffing

• 3 to 4 cups of salt 
• 1 cup black peppe, cracked
• 10 pieces bay leaves
• 20 bundles of lemon grass
• 5 cups peeled garlic
• 10 bundles spring onions
• 10 pieces large onions

 For the glaze

• Sprite softdrinks or soysauce or evaporated milk

 

Cooking Instructions:

1. Wash the whole pig with hot water, shave the hairs.
2. Rinse the whole pig and make sure the inside is clean and empty. Allow to drain for a 1 hour before stuffing.
3. After draining, rub the pig with salt and pepper inside and out.  Then skewer the pig with a long bamboo or iron bar.
4. Stuff the pig belly with bay leaves, lemon grass, garlic, spring onions and onions. Then sew the belly to close perfectly making sure all ingredients are stuff in.
5. Rub the skin with sprite, or you can choose between soysauce or evaporated milk. These all gives the same result making the skin crispy and red when its cooked.
6. Place the skewed pig over hot charcoal, put the charcoal on its side.
7. Roast the pig slowly, glaze it with sprite from time to time making the skin extra crispy.
8. Roast until crisp, red and cooked.
9. When its cooked, removed the skewer and enjoy.

DISCLAIMER:  cookingpinay.blogspot.com is a Filipino food blog that features Filipino recipes from various sources around the web. We claim no credit for any images, texts, recipes and videos posted on this blog unless otherwise mentioned.