Lechón is an Hispanic-style cuisine. The word Lechón originated from the Spanish term, meaning roasted suckling pig. Lechón is a popular cuisine in the Philippines, Cuba, Puerto Rico, the Dominican Republic, and other Spanish-speaking nations in Latin America, and Spain. The dish features a whole roasted pig, cooked in charcoal. The term Lechón is also used for roasted chicken, and beef cuisines.
Clean and prepare the pig by removing innards, washing and scraping the body of bristles. Rinse and allow to drain a bit before stuffing.
Rub with salt and pepper inside and out.
Rub soy sauce on the skin of the pig. This will make it nicely red when roasted.
Stuff the belly of the lechon with lemon grass along with saba and gabi. Sew to close.
Skewer the pig and split roast over live charcoal or traditionally, in some parts of Cebu, under live fire. Roast until crisp.
Serve with lechon sauce or alternative dipping sauce is – vinegar with scallions, pinch of sugar and pepper may be served along with it.
In a casserole start by warming up the oil. Put the garlic and onion. Sauté them.
Add your pounded chicken liver and continue mixing. Put some salt and pepper .
Pour your pork broth and let it simmer gently for about thirty minutes.
Add the soy sauce and sugar. Continue mixing. Pour the vinegar and taste if it needs more sugar or salt.
Then get a ladle of this broth and dissolve the cornstarch before adding it up in your sauce or sarsa. Mix well to avoid having lumpy part. Taste and turn off the fire.
If the sauce is too runny add more cornstarch but be sure to dissolve it first on some liquid before adding. The sauce will thicken more if it stays longer on the stove.
You can also replace the pork broth with chicken broth. This sauce is an all-around sauce you can use for lechon, fried pork or chicken or even fried fishes.