Roasted Pig's Head/ Lechong Ulo ng Baboy
 
Ingredients
  • 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]
Directions
  1. Use a large pot that could accomodate the pig’s head. Fill it up with water enough to submerge the whole head.
  2. Put 1 tsp or salt and pepper and bring to a boil. Simmer pig’s head for at least 30 minutes.
  3. Combine soy sauce, calamansi juice, garlic, salt and pepper. Add sugar, if you want it a little sweet.
  4. Marinate pig’s head in this mixture for four hours.
  5. Slow-roast in live charcoal or oven until skin is crispy. Baste with marinade from time to time.
  6. You can also skip the boiling part and just marinate it in soy sauce mixture but roasting will take some time.
Recipe by The Peach Kitchen at https://www.thepeachkitchen.com/2009/11/roasted-pigs-head-lechong-ulo-ng-baboy/