Lechon, derived from a Spanish word for roasted suckling pig is one of the most popular dishes in the Philippines. The slowly-roasted suckling pig is usually stuffed with lemongrass, tamarind, garlic, onions, and chives, and is then roasted on a large bamboo spit over an open fire.
It is traditionally served whole on a platter, at celebrations and festive events such as weddings and Christmas. Once the meat is properly roasted and falls off the bone, people tend to eat every part of the pig, and the crispy, reddish-brown, crackling skin is especially beloved.
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Cooked suckling pig on a spit (Lechon)
0:00 About the dish and its features
0:17 New life hacks from Andrey
0:50 About our pig, we start cooking
1:17 Additional ingredients
1:39 What's in our Lechon?
2:17 Start sewing
2:39 Prepare the grill
3:03 Transfer the broth to the grill
3:34 Almost missed an important moment
3:46 First color change
3:56 Why do we have a tiger pig?
4:27 Is it ready yet?
4:37 We give the piglet a rest. Why?
5:02 Is this dish worth it?
5:16 Why is it still worth it?
5:31 Cut and try. Find out what combination tastes best
6:01 Stop! Don't forget to help Andrey and help him with the inspiration before the battle
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