Mangu

lechon

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Lechon is a pork dish popular in several regions of the world, including Spain, the Philippines, and Latin America. The dish involves roasting an entire pig over charcoal, often as part of a celebration or festival. The name 'lechon' originates from the Spanish term 'leche' (milk), indicating that the pig used is usually a young, milk-fed pig. The dish is known for its crispy skin and tender, flavorful meat.

pig

salt

lemongrass

laurel

garlic

soy sauce

sprite

cooking oil

dried pepper

onion

Recipe

Ingredients:

  • 1 whole pig (about 20-25 kilos)

  • Salt

  • Pepper

  • 12 stalks of lemongrass

  • 12 leaves of laurel (bay leaves)

  • 1 whole garlic

  • 5 large onions

  • 1 cup of soy sauce

  • 2 liters of sprite

  • Cooking oil for brushing


Instructions:

  1. Clean the pig thoroughly.

  2. Rub the pig with salt and pepper, including the insides.

  3. In a large container, mix the sprite and soy sauce and soak the pig in the mixture. Let it marinate for 2-3 hours.

  4. Preheat your roasting pit.

  5. Stuff the pig with lemongrass, bay leaves, garlic, and onions. Sew the pig's stomach shut to keep the stuffing inside.

  6. Place the pig on the roasting pit and brush it with oil.

  7. Roast the pig for about 5 hours, constantly turning and basting it with the soy sauce and sprite mixture.

  8. The pig is done when the skin is crispy and the inside is cooked. It should have a minimum internal temperature of 165°F.

  9. Let it rest for about 20 minutes before chopping and serving.