Pig roasts are common for events and gatherings where you cook the whole pig over an open fire or in an underground pit. There are numerous recipes and cooking methods for a pig roast, but a Filipino pig roast -- also referred to as lechon baboy -- is a specific method that results in a roasted pig with crispy skin and delicious meat. A traditional Filipino pig roast is used during special occasions and holidays, but you can use a Filipino pig roast anytime to enjoy the flavor of pork.
Select a pig that weighs about 100 lbs. Smaller pigs are easier to cook during a Filipino pig roast and a 100-lb. pig should feed a large party.
Clean and dress the pig by removing the entrails and washing the inside and outside of the pig. Use a garden hose to spray the inside cavity of the pig to remove excess blood or innards.
Season the pig with various spices, sauces and rubs. A traditional Filipino recipe calls for rubbing salt and pepper on the outside and inside of the pig along with rubbing soy sauce on the outside. The combination of flavors helps to result in a crispy skin.
Stuff the inside cavity with lemongrass, apples and onions and sew shut.
Build the fire using firewood and coals. Avoid using propane and allow the fire to get red hot.
Push a bamboo stick through the pig’s mouth and hind quarter. The bamboo stick serves as the rotisserie while cooking and adds to the overall flavor of the Filipino pig roast.
Place the pig over the fire, but avoid placing the pig’s back directly over the flame. Make sure to leave room in the fire for grease to drip from the pig.
Cook the pig for about eight to nine hours, turning occasionally. You may need to adjust the cooking time based on the temperature, wind and size of the pig.
Check the internal temperature of the meat with a meat thermometer. The U.S. Department of Agriculture recommends cooking the pig to an internal temperature of 145 degrees before removing from the fire.
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- Serve the Filipino pig roast with a dipping sauce and other side dishes, which include include baked beans, cornbread, vegetables and fried rice.
Based in Nebraska, Jeremy Hoefs began writing fitness, nutrition, outdoor and hunting articles in 2006. His articles have been published in "Star City Sports," "Hunting Fitness Magazine" and RutWear field journals, as well as on the Western Whitetail website. Hoefs graduated with a Bachelor of Science in exercise science from Nebraska Wesleyan University.
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