Lechon: A Festive Roasted Pig Delicacy in the Philippines

Ingredients:

• 1 whole pig (25-30 pounds)
• 1/2 cup rock salt
• 1/2 cup garlic, minced
• 2 cups lemongrass, chopped
• 2 cups scallions, chopped
• 2 cups onions, chopped
• 1/4 cup black pepper
• 1/4 cup soy sauce
• 1/4 cup vinegar
• 1/4 cup calamansi juice
• 2 cups water
• Banana leaves

Instructions:

1. Clean the pig thoroughly, making sure to remove all the organs and cleaning the cavity. Rinse the pig with water and pat dry with paper towels.
2. Rub the rock salt all over the pig, making sure to get inside the cavity.
3. Mix the garlic, lemongrass, scallions, onions, and black pepper in a bowl. Stuff the mixture inside the cavity of the pig.
4. In a separate bowl, mix the soy sauce, vinegar, calamansi juice, and water. Rub the mixture all over the pig, making sure to coat it evenly.
5. Cover the pig with banana leaves, then wrap it tightly with foil.
6. Roast the pig in a charcoal pit for 8-10 hours, depending on the size of the pig. Turn the pig occasionally to make sure it cooks evenly.
7. Once the pig is fully cooked, remove the foil and banana leaves. Serve hot with your favorite dipping sauce.