Lechon Baboy

 

INGREDIENTS:

20 Servings 

(Classic Lechon)

1 whole pig (20kg) (44lbs)

10-20 bundles of lemongrass

15 bay leaves

1 kg (2.2 lb) garlic

1 kg (2.2 lb) onion

2-3 cups (550-820g) salt and pepper

Glaze - Evaporated milk

PREPARATION:

Step 1 - Take a pig whose entrails have been removed and wash its inside with boiling water. Leave to drain

Step 2 - Rub the mixture of salt and pepper on the pig's skin and its inside.

Step 3 - Skewer a pig on a long bamboo stick

Step 4 - Prepare the stuffing by pounding together lemon grass and spring onions, and mixing them with bay leaves, garlic, and onion. Stuff the pig and sew its belly with a kitchen thread.

Step 5 - To make the skin red and crispy, brush it with evaporated milk.

Step 6 - Roast the pig for 4 to 5 hours over hot charcoal, until the meat is tender. Occasionally, glaze the skin with the remaining evaporated milk. 

Video Link: https://www.youtube.com/watch?v=gpePINptPPM