Lechon is a popular dish in the Philippines that is typically prepared by roasting a whole pig over charcoal or wood fire. Here are some different ways of preparing lechon:
Cebu-style Lechon: This is a well-known variation of lechon that is popular in the province of Cebu. It is seasoned with a mixture of herbs and spices, and the skin is roasted until crispy.
Lechon Kawali: This is a deep-fried version of lechon, which is usually made from pork belly or pork shoulder. The meat is boiled until tender, then deep-fried until crispy.
Lechon sa Oven: This variation is cooked in an oven instead of over charcoal or wood fire. The pig is stuffed with a mixture of herbs and spices, then roasted in an oven until the skin is crispy.
Lechon de Leche: This is a smaller version of lechon that is made from a suckling pig, which is typically roasted whole. It is a popular dish for special occasions and celebrations.
Lechon Manok: This is a variation of lechon that is made with a whole roasted chicken. It is typically marinated in a mixture of herbs and spices before being roasted over charcoal or wood fire.
Each region in the Philippines may have its own unique way of preparing lechon, with different seasonings and cooking methods, but the dish remains a beloved staple of Filipino cuisine.