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Lechon, roast pig with crispy skin served on a platter
Whole roasted pig featuring the signature smooth, glassy, crackling skin of authentic Lechon

Lechon (Filipino roast pork)

Author: Flavelo
Recipes Main Courses
Lechon is the national pride of the Philippines, the star of every major celebration. The secret to the perfect Lechon is the 'glass skin': the skin must roast until it is so crispy and smooth that it makes a hollow sound when tapped, while the meat underneath remains juicy. It's a game of patience: drying the skin and slow roasting are key.
🕒 Prep Time 1 hr
🍳 Cook Time 4 hrs
⌛ Total Time 5 hrs
🍽️ Servings 10 servings
🔥 Calories 950 kcal
🌍 Cuisine Filipino

Ingredients

Equipment Needed

  • Large oven or spit
  • Kitchen paper (lots)
  • Kitchen brush

Allergen Information

⚠️ Soya
⚠️ Cereals containing gluten (in soy sauce)

Instructions

1 ✓

The most important step: wipe the pig's skin completely dry with kitchen paper. Leave it uncovered in the fridge or a cool place to dry for a few hours.

Tip: Water is the enemy of crispy skin. If it remains wet, the skin will be chewy.
2 ✓

Mix together the salt, pepper and crushed garlic. Rub the inside of the pig's cavity thoroughly with it.

Tip: Apply oil and vinegar ONLY to the outside (the skin), NO salt, as it attracts moisture!
3 ✓

Stuff the belly with the lemongrass, chopped onion and bay leaves. (If roasting on a spit, sew up the belly).

Tip: The steam from the spices flavours the meat from the inside.
4 ✓

Brush the skin with vinegar (let it dry), then with oil.

Tip: The vinegar helps break down the skin, and the oil conducts the heat.
5 ✓

Roast at 160°C (140°C Fan) for approx. 3-3.5 hours. Brush the skin thinly with oil every half hour (or soy sauce mixed with oil for colour).

Tip: Over a low heat the fat renders out from under the skin, making the skin thin and crispy.
6 ✓

In the last 20 minutes increase the heat to 200°C (180°C Fan) to finalise the crispiness. Rest for 20 minutes before carving.

Tip: You can protect the ears and tail with foil so they don't burn.

Recipe FAQ

Why does the skin blister?
If it gets high heat too quickly. The goal is smooth, shiny, crispy skin, not blistered. Consistent, medium heat is needed.
It doesn't fit in my oven.
At home you can roast just pork belly (Lechon Liempo) rolled up using the same technique.

Ingredients

  • 1 unit Suckling pig (small, approx 4-5 kg, ready to cook)
  • 10 cloves Garlic (crushed)
  • 3 units Red onions (chopped)
  • 5 stalks Fresh lemongrass (crushed)
  • 5 units Bay leaves
  • 1 dl Soy sauce
  • 1 dl Apple cider vinegar
  • 3 tbsp Salt
  • 1 tbsp Black pepper
  • 0.5 dl Oil