Linamnam Ng Lechon

LreLechón is a pork dish in several regions of the world, most specifically Spain and its former colonial possessions throughout the world. Lechón is a Spanish word referring to a roasted suckling pig. Lechón is a popular food in the Philippines
Ingredients:1 whole native pig (live weight 18 – 20 kilos)
salt and black pepper to taste
soy sauce
For the glaze:
1 liter of Sprite or 7up
For the stuffing:
10 bundles lemon grass (tanglad)
1/4 cup star anise
6 pieces of laurel or bay leaves (cut into small parts)
5 cups of crushed garlic
2 kilos green onion leave

1. First, shave hair follicles of the pig and remove the innards. Rinse the pig and make sure there’s no more lumps of blood inside the stomach.
2. Then rub the insides with salt and pepper including the body.
3. Rub a little soy sauce on the inside belly of the pig.
4. Stuff the belly with saba bananas, anise, green onion leaves, crushed garlic and laurel leaves.
5. Next, stack the lemon grass the center stomach, and stitched the belly, making sure that no ingredients slip out.
6. Skewer the pig with a mid-size bamboo and split roast over hot charcoal. Do not put the charcoal directly underneath the belly of the pig but over both sides, slowly churning the pig roast.
7. While slowly roasting the pig, glaze it from time to time with sprite using a sponge. This will make the skin extra crispy.
8. Roast for a couple of hours until the meat is tender. Do not overcooked.

8 pieces of halved saba bananas. (half-cooked through boiling)

lechon Baboy is part of all occasion in the Philippines. Lechon is a one the favorite food of the Pilipino because its crispiness, tasty and delicious. Lechon is one of the Pride of Pilipino

and if you want to visit Philippines try to taste the Pilipino Pride Lechon Baboy. And i assure you feel like heaven but do eat too much because of high cholesterol eat Moderately hahaha :) thank you