Roasted Pig’s Head/ Lechong Ulo ng Baboy

Nope, this is not a Halloween dish.

Before you cringe, say “eeeewww” or be grossed out, I want you to know that Lechon [Spit-Roasted Pig](click to see) is a must-have of any important occasion here in the Philippines. The one in the picture is not even a whole pig or a whole head for that matter but half…on a platter.No-offense to the vegetarians out there.

When perfectly roasted on live charcoal, this roasted pig’s head has an oh-so-crispy skin so perfect to dip in liver sauce.

And why do we have this special treat today ? It’s my Dad’s 69th Birthday. I wasn’t able to take his picture today before he left to go to the cockpit. Yes, its his thing…..he loves watching cockfights.

If you don’t have the means to slow-roast this on live charcoal, you can also roast this in an oven or a turbo broiler. Anyway,here’s the recipe if you wanna enjoy this dish….

Roasted Pig’s Head/ Lechong Ulo ng Baboy

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• Author: The Peach Kitchen

Ingredients

Scale 1x2x3x

• Half Pig’s head
• water for boiling
• salt and pepper
• 1 cup soy sauce
• juice of 7 calamansi
• 5 cloves garlic, minced
• 1 tbsp sugar [optional]

Instructions

1. Use a large pot that could accomodate the pig’s head. Fill it up with water enough to submerge the whole head.
2. Put 1 tsp or salt and pepper and bring to a boil. Simmer pig’s head for at least 30 minutes.
3. Combine soy sauce, calamansi juice, garlic, salt and pepper. Add sugar, if you want it a little sweet.
4. Marinate pig’s head in this mixture for four hours.
5. Slow-roast in live charcoal or oven until skin is crispy. Baste with marinade from time to time.
6. You can also skip the boiling part and just marinate it in soy sauce mixture but roasting will take some time.