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Entries tagged with 'roast pig'

Grilling: Lechon Liempo (Filipino-style Roasted Pork Belly)

Joshua Bousel 7 comments

Lechon liempo takes the tastiest portion of the swine—the belly—and gives it the slow-roasted treatment that results in succulent meat and crackling skin. It's enough to just roll up a piece of belly and put it on the spit, but I took the extra step of seasoning the inside with garlic paste. More

Lechon Liempo (Filipino-style Roasted Pork Belly)

Serious Eats Joshua Bousel 2 comments

Lechon liempo takes the tastiest portion of the swine—the belly—and gives it the slow-roasted treatment that results in succulent meat and crackling skin. It's enough to just roll up a piece of belly and put it on the spit, but I took the extra step of seasoning the inside with garlic paste. More

The Lechon Of La Loma

Lia Bulaong 1 comment

Filipinos like to eat pork and so it shouldn't come as a surprise that the number one dish expected at any big party or holiday feast in the Philippines is lechon: an entire suckling pig stuffed with herbs, slow-roasted for hours over charcoal, and served whole, its skin turned golden-red and crispy but the meat inside still moist and delectable. Sidney Snoeck has a mouthwatering set of photos from the district of La Loma, the lechon capital of the Philippines, where much of the neighborhood lives and works in compounds dedicated to roasting pigs year-round.... More

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