The traditional way of cooking Lechon belly.

Lechón is a pork dish in several regions of the world, most specifically in Spain and former Spanish colonial possessions throughout the world. Lechón is a Spanish word referring to a roasted baby piglet that was still fed by suckling its mother’s milk. The dish features a whole roasted suckling pig cooked over charcoal. It has been described as a national dish of Cuba, Puerto Rico, and Spain.

Additionally, it is popular in the Philippines and other Austronesian regions, whose pig-roasting traditions have native pre-colonial origins.

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LECHON BELLY RECIPE:

6 KGS PORK BELLY
BLACK PEPPER POWDER
MSG
1 TBSP GARLIC POWDER
2 PCS GARLIC
2 PCS ONION
1/2 SALT
1/2 WHOLE BLACK PEPPERCORN
1 TBSP BROWN SUGAR
SEASONING LIQUID
LEMONGRASS AND SCALLIONS
3 SACHET MAGIC SARAP

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