Ingredients with Measurements:
- 1 whole lechon (about 20-25 lbs)
- 1 cup of olive oil
- 1/2 cup of white vinegar
- 1/2 cup of soy sauce
- 1/2 cup of lemon juice
- 1/4 cup of garlic, minced
- 1/4 cup of onion, minced
- 1/4 cup of salt
- 1/4 cup of black pepper
- 1/4 cup of brown sugar
- 1/4 cup of paprika
- 1/4 cup of cumin
- Chimichurri Sauce:
- 1 cup of fresh parsley, chopped
- 1/2 cup of fresh oregano, chopped
- 1/4 cup of red wine vinegar
- 1/4 cup of olive oil
- 2 garlic cloves, minced
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/4 teaspoon of red pepper flakes
Special equipment needed:
- Charcoal grill
- Meat thermometer
Step-by-step instructions:
1. Clean the lechon and remove any excess fat. Pat it dry with paper towels.
2. In a large bowl, mix together the olive oil, white vinegar, soy sauce, lemon juice, garlic, onion, salt, black pepper, brown sugar, paprika, and cumin. This will be the marinade for the lechon.
3. Place the lechon in a large roasting pan and pour the marinade all over it, making sure to coat it evenly. Cover the pan with plastic wrap and refrigerate for at least 4 hours, or overnight.
4. Preheat the charcoal grill to medium-high heat. Remove the lechon from the marinade and discard the excess liquid.
5. Place the lechon on the grill, skin side up. Cover the grill and cook for about 3-4 hours, or until the internal temperature reaches 165°F.
6. While the lechon is cooking, prepare the chimichurri sauce. In a small bowl, mix together the parsley, oregano, red wine vinegar, olive oil, garlic, salt, black pepper, and red pepper flakes.
7. Once the lechon is cooked, remove it from the grill and let it rest for 10-15 minutes before carving.
8. Serve the lechon with the chimichurri sauce on the side.
- Time:
Preparation time: 30 minutes + marinating time
- Cooking time: 3-4 hours
Temperature:
- Medium-high heat for the grill
- Internal temperature of the lechon should reach 165°F
Serving size:
- 10-12 servings
Nutritional information:
- Calories: 650 per serving
- Fat: 47g
- Carbohydrates: 6g
- Protein: 50g
Substitutions for ingredients:
- Pork shoulder can be used instead of lechon
- Red wine vinegar can be substituted with apple cider vinegar
- Fresh herbs can be substituted with dried herbs
Variations:
- Add sliced onions and bell peppers to the grill for a flavorful side dish
- Use the chimichurri sauce as a marinade for the lechon instead of the spice rub
Tips and tricks:
- Use a meat thermometer to ensure the lechon is cooked to the correct temperature
- Baste the lechon with the marinade every hour for extra flavor
- Let the lechon rest before carving to allow the juices to redistribute
Storage instructions:
- Store leftover lechon in an airtight container in the refrigerator for up to 3 days
Reheating instructions:
- Reheat the lechon in the oven at 350°F for 10-15 minutes, or until heated through
Presentation ideas:
- Serve the lechon on a large platter with the chimichurri sauce on the side
- Garnish with fresh herbs and sliced lemons
Pairings:
- Serve with a side of rice and beans for a complete meal
- Pair with a crisp white wine or a cold beer
Suggested side dishes:
- Grilled vegetables
- Corn on the cob
- Potato salad
Troubleshooting advice:
- If the lechon is cooking too quickly, lower the heat on the grill
- If the skin is not crispy enough, place the lechon under the broiler for a few minutes
Food safety advice:
- Make sure the lechon is cooked to the correct internal temperature to avoid foodborne illness
- Store leftovers in the refrigerator within 2 hours of cooking
Food history:
- Lechon is a traditional Filipino dish that is typically served at special occasions and celebrations
Flavor profiles:
- The lechon is savory and flavorful, with a crispy skin and tender meat
- The chimichurri sauce is tangy and herbaceous, with a slight kick from the red pepper flakes
Serving suggestions:
- Serve the lechon family-style on a large platter for a festive meal
- Pair with traditional Filipino sides and desserts for an authentic experience
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Region: Argentinean