Lechon Pork shoulder

Lechon is a big deal in places like the Philippines and Latin America. The word comes from Spanish – lechón means piglet. It’s all about roasting a whole pig or piglet over an open fire or in a pit to get super crispy skin and tender, juicy meat inside.

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The Spanish brought the idea of cooking an entire pig like this to the Philippines back when they were the colonizers and over time, the Filipino folks made it their own with local flavors and ingredients mixed in.

Nowadays lechon is a huge part of celebrations and special events in the Philippines – think fiestas, weddings birthdays. It’s made in different ways across the country too.

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The dish spread to places like Puerto Rico, Dominican Republic and Cuba too since they had Spanish and Filipino influences. In each place, lechon got a new spin that suited the local tastes. So it’s an important food in those cultures when people want to celebrate and have a feast.

Check video on this link https://youtu.be/h06orDTewaA

Lechon Pork Shoulder

Luis Kitchens

Lechon is a popular dish in Latin American and Filipino cuisine where they roast the whole pig or piglet to get super tender, juicy meat and crispy, aromatic skin. Lechon literally means suckling pig in Spanish. This dish is often the main attraction at parties and celebrations like weddings, birthdays and holidays because it's fancy and special and cooking the entire pig makes lechon a big production and the star of any festive gathering. The juicy pork and crunchy skin is so good that lechon is reserved for the most important events.

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Prep Time 15 minutes mins

Cook Time 4 minutes mins

Course Main Course

Cuisine Filipino

Servings 5

Ingredients

  

1x2x3x

• 5 to 6 lbs 5 to 6 lbs pork shoulder
• 2 tbsp Salt
• 1 tbsp Pepper
• 6 cloves garlic
• 3 tbsp Patis ( optiona )
• 3 tbsp Soy Sauce
• 1 stem lemon grass ( hard part )
• 1 pc Lemon

Instructions

 

• Mix' together salt, pepper, minced garlic fish sauce, soy sauce, lemongrass and vinegar or lemon juice, oil and blend it. Really massage that marinade into the pork getting it all up in there. Stick the pork in a big zippy bag or covered dish and let it hang out in the fridge for at least 6 hours, even better overnight.
• When you're ready to roast, preheat the oven to 325F and put the marinated pork on the bottom rack to cook for about 4 hours total. While that's going', make a basting sauce by combining soy sauce vinegar, bay leaves and peppercorns in a saucepan and use some of the pork's juices from the pan to get it simmer in' and mix it up real nice. Or just use the oil from the pan for basting. 
• In the last half hour or so of roasting, crank the oven up to 450F to get the skin all crispy and delicious. Keep an eye on it so it does not burn. Turn the pan around to balance the heat being absorbed by the skin. Once the lechon is finished, let it rest for 15 minutes before slicing into it. Serve it up with tasty sauces like liver sauce or vinegar with smashed garlic and chili peppers. 

Video

Keyword How to meke Lechon, lechon Pork shoulder, Lechon recipe, Lechon,

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