Ingredients with Measurements:
- 1 whole pig, cleaned and dressed (around 50-60 lbs)
- 1 cup salt
- 1/2 cup black pepper
- 1/2 cup garlic powder
- 1/2 cup onion powder
- 1/2 cup paprika
- 1/2 cup brown sugar
- 1/2 cup soy sauce
- 1/2 cup vinegar
- 1/2 cup calamansi juice
- 2 cups water
Special equipment needed:
- Large roasting pan
- Meat thermometer
- Butane torch
Step-by-step instructions:
1. In a bowl, mix together salt, black pepper, garlic powder, onion powder, paprika, and brown sugar to make the rub.
2. Rub the mixture generously all over the pig, making sure to get into all the crevices.
3. In a separate bowl, mix together soy sauce, vinegar, calamansi juice, and water to make the marinade.
4. Pour the marinade over the pig, making sure to coat it evenly. Cover and refrigerate overnight.
5. Preheat the oven to 250°F.
6. Place the pig in a large roasting pan and add 2 cups of water to the bottom of the pan.
7. Cover the pan with foil and slow-cook the pig for 8-10 hours, or until the internal temperature reaches 165°F.
8. Remove the foil and increase the oven temperature to 500°F.
9. Use a butane torch to crisp up the skin, moving the flame evenly across the surface until it is golden brown and crispy.
10. Let the pig rest for 30 minutes before carving and serving.
- Time:
Preparation time: 30 minutes
- Marinating time: Overnight
- Cooking time: 8-10 hours
Temperature:
- Slow-cooking temperature: 250°F
- Crisping temperature: 500°F
Serving size:
- 20-30 people
Nutritional information:
- Calories: 500 per serving
- Fat: 25g
- Protein: 60g
- Carbohydrates: 0g
Substitutions for ingredients:
- Instead of calamansi juice, you can use lime or lemon juice.
- Instead of a whole pig, you can use a pork shoulder or pork belly.
Variations:
- You can add herbs like rosemary, thyme, or bay leaves to the rub or marinade.
- You can also add sliced onions, garlic, and lemongrass to the pan for added flavor.
Tips and tricks:
- Make sure to dry the skin thoroughly before applying the rub to ensure a crispy skin.
- Use a meat thermometer to ensure the pig is cooked to the proper temperature.
- If the skin is not crispy enough after using the butane torch, you can broil it for a few minutes.
Storage instructions:
- Store leftover meat in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the meat in the oven at 350°F until heated through.
Presentation ideas:
- Serve the pig on a large platter with fresh herbs and sliced citrus fruits.
Garnishes:
- Fresh herbs like parsley, cilantro, or basil
- Sliced citrus fruits like lemons, limes, or oranges
Pairings:
- Garlic rice
- Grilled vegetables
- Fresh salad
Suggested side dishes:
- Lumpia (Filipino spring rolls)
- Pancit (Filipino noodles)
- Adobo (Filipino braised meat)
Troubleshooting advice:
- If the skin is not crispy enough, try using a higher temperature or broiling it for a few minutes.
Food safety advice:
- Make sure to cook the pig to the proper temperature to avoid foodborne illness.
Food history:
- Lechon is a popular dish in the Philippines and is often served at special occasions like weddings and fiestas.
Flavor profiles:
- Savory, salty, sweet, and tangy
Serving suggestions:
- Serve the lechon with a variety of side dishes and condiments like soy sauce, vinegar, and chili peppers.
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Region: Philippine