Cebu Lechon

Ingredients

• •Whole pig
• •Lemongrass
• •Garlic
• •Onion
• •Salt
• •Bay leaves
• •Tamarind
• •Black pepper

Steps

1. 1Start with a whole cleaned pig, its cavity opened along the belly so it can be stuffed and later mounted on a spit.
2. 2Fill the cavity generously with bundles of lemongrass, whole garlic cloves, sliced onions, bay leaves, and a handful of tamarind or other souring agents that give Cebu lechon its distinctive fragrant, well-seasoned interior.
3. 3Sew or skewer the belly closed so the aromatics and juices stay sealed inside during roasting.
4. 4Rub the skin all over with salt and mount the pig securely on a long bamboo or metal spit.
5. 5Roast it slowly over a long bed of glowing charcoal, turning the spit continuously and evenly for several hours so the skin crisps gradually without burning while the meat inside steams in its own juices and herbs.
6. 6Baste the skin occasionally, some cooks using a mixture of oil, soy sauce, or coconut vinegar to encourage even browning and shine.
7. 7Keep rotating and monitoring the heat until the skin turns a deep golden-brown and shatters audibly when tapped, a sign that it has reached the prized crackling texture.
8. 8Once done, let the lechon rest briefly before the skin and meat are chopped into pieces and served, the crisp skin considered the highlight and the herb-infused meat prized for needing little extra seasoning.