Traditional Lechon

Ingredients

• Whole pig (approximately 20kg) – 1
• Soy sauce – to taste
• Salt – 600-700g
• Pepper – 600-700g

For Stuffing:

• Lemongrass – 10-15 bundles
• Bay leaves, cut into small pieces – 6
• Star anise – 60-65ml
• Garlic, crushed – 1 1/4 kg
• Green onion leaves – 2kg
• (optional) Halved saba bananas, boiled to half cook – 8 pieces

For Glazing:

• 7up – 1 litre (the magic ingredient)

Instructions

1. Start by removing the entrails of your pig and its hair (scalping).
2. Wash the pig clean with boiling water.
3. Rub salt and pepper on the meat thoroughly and rub the insides with soy sauce.
4. Now, stuff the insides with bay leaves, star anise, garlic, green onion leaves, and halved saba bananas. Also, stack lemongrass right in the centre of the stomach.
5. Stitch the belly carefully to ensure the juice/stuffing stays inside while cooking.
6. Next, skewer the pig on the bamboo stick and start roasting it over hot charcoal.
7. Make sure the pork belly isn’t directly beneath the hot charcoal and that you are rotating the skewer slowly.
8. Continue to glaze the pig with 7up using a sponge (to have that delightful crispy skin).
9. Cook for 3-4 hours until the meat is tender but make sure the skin stays a nice caramel colour.