1 whole native pig (live weight 18 – 20 kilos)
salt and black pepper to taste
For the glaze:
1 liter of Sprite or 7up
For the stuffing:
10 bundles lemon grass (tanglad)
1/4 cup star anise
6 pieces of laurel or bay leaves (cut into small parts)
5 cups of crushed garlic
2 kilos green onion leave
8 pieces of halved saba bananas. (half-cooked through boiling)
First, shave hair follicles of the pig and remove the innards. Rinse the pig and make sure there’s no more lumps of blood inside the stomach.
Then rub the insides with salt and pepper including the body.
Rub a little soy sauce on the inside belly of the pig.
Stuff the belly with saba bananas, anise, green onion leaves, crushed garlic and laurel leaves.
Next, stack the lemon grass the center stomach, and stitched the belly, making sure that no ingredients slip out.
Skewer the pig with a mid-size bamboo and split roast over hot charcoal. Do not put the charcoal directly underneath the belly of the pig but over both sides, slowly churning the pig roast.
While slowly roasting the pig, glaze it from time to time with sprite using a sponge. This will make the skin extra crispy.
Roast for a couple of hours until the meat is tender. Do not overcooked.
The spices and the lemongrass makes the flavorful Cebu lechon aromatic aside from its rich succulent taste. When you visit the Philippines, try every carnivore's favorite dish, whole roasted suckling pig or lechon baboy!