Lechon sa Talisay


    Lechon, a traditional Filipino dish of whole roasted pig, is a cherished delicacy often praised for its crunchy skin and tasty, succulent meat. The practice of roasting pigs over open flames was brought to the Philippines during Spanish colonial rule, but Filipinos, especially those from Cebu, have crafted their distinctive method. Cebuano lechon is celebrated for its saltiness, crispiness, and fragrant aroma. Talisay is recognized as the lechon capital of Cebu, having a legacy of lechon preparation that spans over 60 years. They hold a lechon festival as part of their fiesta festivities. This method, combined with local culinary skills, enhances the flavors that make Cebu lechon unique and delightful, requiring no sauce. Talisay lechon, in particular, is famous for its incredibly crispy skin and tender meat, thanks to the special seasoning and roasting techniques handed down through generations.

Ingredients: 
  • One pig
  • Lemongrass
  • Spring onion
  • Salt and pepper
  • Bay leaves
  • Garlic
How to cook it?

1. Ready what you’ll need
  • To turn the pig, you can use a simple method like a soil pit and a bamboo stick, or you can purchase, rent, or build a spit roaster with an electric motor.
  • Ready the charcoal
2. Prepare your pig
  • Make sure the pig is clean enough.
  • Secure the pig so that it won’t fall off during the rotation.
3. Seasoning
  • First, use some olive oil to grind a bunch of salt, pepper, and garlic. Apply this paste to the pig's inside cavity.
  • Stuff a big bunch of spring onions into the pig after cleaning and bruising them.
  • To release the lovely citrus scent, clean the lemon grass and give it a little smash. Place the spring onion inside the pig.
  • Incorporate a few bay leaves.
4. Suturing
  • To prevent the contents from spilling out, sew the wound tightly. Included in this are the delectable juices that the pig will release when cooking.
5. Cooking
  • Refer to this video on how to properly cook Lechon. 

    Lechon from Talisay, Cebu, is a Filipino favorite known for its crispy skin and juicy meat. With over 60 years of expert preparation history, Talisay has earned its reputation as the lechon capital of Cebu. The local roasting techniques and special seasonings make Cebu lechon unique, delicious, and perfect even without sauce. It’s a dish that reflects tradition and local flavor and is celebrated in festivals like the Lechon Festival.

Tasting Experience: What People Are Saying

"Lami jud kaayo ang Lechon, juicy pud kaayo."

"So far no, lahi ra jud ang Lechon diri, murag naay something nga balik-balikan gyud sa mga tao." 

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