Roasted Lechon

What is a Filipino "fiesta" if there is no lechon? Lechon is the traditional centerpiece of a buffet table, filled with all the delectable dishes that people prepare for a very sumptuous meal during fiestas anywhere in the archipelago.

Usually, our local lechon is cooked over burning charcoal, a long bamboo pole is inserted from its mouth straight into the rear part of the lechon. Cooking is slow, it usually takes an hour up to two hours, depending on the size of the lechon.

However, for the purpose of those who want to serve lechon to a small group, you can prepare it in the comfort of your kitchen using your gas range.

Here's how to cook "lechon de leche".


ROASTED LECHON

Ingredients:

8 kilos whole lechon de leche(piglet, without its internal organs)
2 tsp sage
2 tbsp oregano
cracked black pepper
1 2/4 cups olive oil
onions, leeks, and lemongrass for stuffing

Procedure:

Bend both legs of the piglet and secure with a kitchen twine.
In a bowl, mix sage, oregano and black pepper.
Rub mixture all over the meat.
Pour olive oil on the piglet and massage all over.
Stuff the cavity with onions, leeks, and lemongrass.
Brush a large piece of foil with olive oil then use this to cover the lechon.
Roast in the oven until done, about one hour or so.