November 20, 2008


1 whole pig (about 20 kilos)
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

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. Cebu 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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3 responses to "LECHON"
September 24, 2009

Hi. Just like to inform you that we recently opened our first Manila outlet inside SM North Foodcourt–MANONG’S LECHON CEBU. Hope you could visit us and have a satisfying gastronomical experience with our mouth-watering Cebu lechon.

Call us at 7032133 or Smart mobile 0908-3237727 for any questions or orders. Thank you.

nathan said:
April 12, 2011

The comeback of tastiest and crispiest lechon in Davao City.

Try our delicious Porkito’s Lechon here in Davao city, we are now located at V. Mapa st. Davao City (near Davao Doc, see google map). We are dealing outside Davao City such as Luzon, Visayas and outside of the country thru shipment. We will give the best service that you wanted.

For inquiry/order please contact to this number: 09999051012 - Leah Del Mundo - Owner

or Nathan 09227245413

Yes Pwede said:
August 26, 2011

Sarap naman, lutong pinoy talaga.

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