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