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Filipino Lechon Recipe or Roasted Pig Ham or Pork Recipe

Ingredients:

1 whole pig (about 20 kilos)

salt

black pepper

soy sauce For the stuffing:

5 to 10 bundles lemon grass (tanglad)

20 pcs. bananas (saba variety), peeled then halved or

20 pcs. taro (gabi), peeled

Cooking Instructions:

1. Clean and prepare the pig by removing innards, washing and scraping innards, washing and scraping the body of bristles. Rinse and allow to drain a bit before stuffing.

2. Rub with salt and pepper inside and out.

3. Rub soy sauce on the skin of the pig. This will make it nicely red when roasted.

4. Stuff the belly of the lechon with lemon grass along with saba and gabi. Sew to close.

5. Skewer the pig and split roast over live charcoal or traditionally, in some parts of Cebu, under live fire. Roast until crisp.

6. Lechon is not served with a sauce. But if a dipping sauce is requested, vinegar with scallions and pepper may be served along with it.

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Roasted Chicken

Ingredients:

* 1-1.2 kg of dressed whole chicken

* 3 tbsp of white or brown sugar

* 3-5 cloves of garlic, minced

* 1 onion, sliced

* 3 tbsp of lemon or calamansi juice

* ginger root

* 1 or 2 stalks of tanglad (lemon grass)

* ground black pepper

* 3 bay leaves

* cooking oil

* salt

* 1 cup of soda (Sprite or 7up)

* 3 tbsp soy sauce

Directions for Cooking:

Marinate the whole chicken in soda, soy sauce, calamansi juice, garlic, ginger, onions, pepper and sugar for an hour or more. Best if you can marinade the chicken overnight.

Preheat the oven to 325°C. Chicken cavity should be stuffed with the following before roasting: lemon grass tied together, garlic, bay leaves and some peppers.

Rub the chicken’s skin with oil, salt, pepper and garlic. And inject the marinade mix unto the inside of the chicken. Finally, roast the chicken for 1 hour and 20 minutes or until the chicken appears to be golden...