Lechon (Roasted Suckling Pig)
Lechon is a traditional whole roast suckling pig cooked over live charcoal on a rotisserie spit. Stuffed with aromatic lemongrass, garlic, and scallions, it develops juicy, tender pork with a deeply savory interior and blistered golden skin.
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🍳 Cooking Flow
Season the belly cavity with salt and skewer the pig onto the rotisserie spit. → Stuff the cavity with scallions, garlic, and lemongrass, then sew the belly shut. → Rub the skin with dark seasoning sauce and place on the rotisserie grill over charcoal. → Roast continuously over indirect coals while basting periodically with oil. → Remove once tender and evenly browned, then carve and serve.
Cooking Steps
Brief Cooking Order
Season the belly cavity with salt and skewer the pig onto the rotisserie spit. → Stuff the cavity with scallions, garlic, and lemongrass, then sew the belly shut. → Rub the skin with dark seasoning sauce and place on the rotisserie grill over charcoal. → Roast continuously over indirect coals while basting periodically with oil. → Remove once tender and evenly browned, then carve and serve.
Introduction
Lechon is a traditional whole roast suckling pig cooked over live charcoal on a rotisserie spit. Stuffed with aromatic lemongrass, garlic, and scallions, it develops juicy, tender pork with a deeply savory interior and blistered golden skin.
Step 1
Open up the cleaned suckling pig and season the inside cavity generously with salt.
Step 2
Run the rotisserie spit rod through the length of the pig from head to tail and secure with spit forks.
Step 3
Stuff the belly cavity tightly with scallions, crushed garlic cloves, and bruised lemongrass stalks.
Step 4
Sew the belly tightly closed using kitchen twine and a needle to seal in the aromatics and juices.
Step 5
Rub the exterior skin evenly all over with dark seasoning sauce to promote browning.
Ingredients List
Important Notes
Ensure the belly is sewn tightly shut to prevent stuffing and aromatic juices from falling onto the hot coals during roasting.
Heat management is critical: keep heat indirect and even to avoid burning the skin before the interior meat cooks through.
Basting with oil during the second half of roasting helps create an evenly crispy and brittle skin texture.
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