Lechon

Suckling Pig or “Lechon”

There are many recipes for suckling pig from ancient Roman and Chinese cuisine. Since the pig is one of the first animals domesticated for slaughter.

Within Chinese cuisine, the pig is usually consumed in small quantities via siu meat within the siu mei (A category of Cantonese cuisine).

Lechón is a pork dish in several regions of the world, most specifically Spain and its former colonies throughout the world. The word lechón originated from the Spanish term leche (milk); thus lechón refers to a suckling pig that is roasted. Lechón is a popular cuisine in Spain, Cuba, Puerto Rico, Colombia, the Dominican Republic, other Spanish-speaking nations in Latin America, as well as in the Philippines. The dish features a whole roasted pig cooked over charcoal.

In most regions, lechón is prepared throughout the year for any special occasion or during festivals and holidays. After seasoning, the pig is cooked by skewering the entire animal, entrails removed, on a large stick and cooking it in a pit filled with charcoal. The pig is placed over the charcoal, and the stick or rod it is attached to is turned in a rotisserie action.

In the Philippines, lechón is often served with vinegar & lechon sauce (made out of chicken livers or liver pate combined with vinegar, garlic, and pepper)