Cebu lechon recipe: 59 photos
FAQ
According to Claire (2023), Cebu lechon is distinctive due to the mixture of herbs and spices used to marinate the meat, unlike lechon from other parts of the Philippines, which is not known for its crisp crust. This means that Cebu lechon is exceptional and incomparable to the roasted pig from other regions.
Immediately after you fry, make sure you let the food cool at room temperature before packaging. I would store the lechon in a non air-tight container, like a KFC bucket/box with parchment paper. Paper bags are good options as well. After the food has substantially cooled, feel free to refrigerate.
The sauce of the Manila lechon is made up of vinegar, salt, pepper, brown sugar, mashed liver, breadcrumbs, garlic and onion. On the other hand, Cebu Lechon is stuffed with bay leaves, scallions, garlic, black peppercorn, lemongrass, garlic, salt, and other spices.
To make the skin really bubble and crisp, it has to be well rendered, with collagen-locked water readily available for steam transformation and expansion. That's not a problem: 150 minutes in a 350°F (177°C) grill will have accomplished that. But it also needs a blast of high heat—no worries!
History wise, Lechon was a spanish term which meant “suckling pig” which Spaniards would once roast a piglet for special occasions. With that said, the Filipinos had adopted to serving roasted whole pigs during festivities and special occasions.
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Mike Karabeini
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