Nope, this is not a Halloween dish.
Before you cringe, say “eeeewww” or be grossed out, I want you to know that Lechon [Spit-Roasted Pig](click to see) is a must-have of any important occasion here in the Philippines. The one in the picture is not even a whole pig or a whole head for that matter but half…on a platter.No-offense to the vegetarians out there.
When perfectly roasted on live charcoal, this roasted pig’s head has an oh-so-crispy skin so perfect to dip in liver sauce.
And why do we have this special treat today ? It’s my Dad’s 69th Birthday. I wasn’t able to take his picture today before he left to go to the cockpit. Yes, its his thing…..he loves watching cockfights.
If you don’t have the means to slow-roast this on live charcoal, you can also roast this in an oven or a turbo broiler. Anyway,here’s the recipe if you wanna enjoy this dish….Print
Roasted Pig’s Head/ Lechong Ulo ng Baboy
- Half Pig’s head
- water for boiling
- salt and pepper
- 1 cup soy sauce
- juice of 7 calamansi
- 5 cloves garlic, minced
- 1 tbsp sugar [optional]
- Use a large pot that could accomodate the pig’s head. Fill it up with water enough to submerge the whole head.
- Put 1 tsp or salt and pepper and bring to a boil. Simmer pig’s head for at least 30 minutes.
- Combine soy sauce, calamansi juice, garlic, salt and pepper. Add sugar, if you want it a little sweet.
- Marinate pig’s head in this mixture for four hours.
- Slow-roast in live charcoal or oven until skin is crispy. Baste with marinade from time to time.
- You can also skip the boiling part and just marinate it in soy sauce mixture but roasting will take some time.