Knowing how to prepare this party staple will be useful for any special celebration. During the holiday season, order lechon de leche early from your suki in the wet market.Serves 8 to 10 Prep Time 12 minutes Roasting Time 60 to 75 minutes
8 kilos whole lechon de lecheFor the rub2 teaspoons sage1 tablespoon oreganocracked black pepper1 1/4 cups olive oilonions, leeks, and lemongrass for stuffingFor the Buttered Saffron Rice with Asparagus3 cups uncooked rice1/2 cup butter1/4 teaspoon saffron, grind in salt and sugar6 cups chicken stocksalt and pepperbuttered asparagus
(See demonstration of these procedures in the gallery below)1 Sauté rice in butter. Add saffron.2 Pour in chicken stock, and season with salt and pepper.3 Cook rice. Serve hot with buttered asparagus.4 Bend both legs of the piglet and secure with a kitchen twine to keep both legs up.5 In a bowl, mix sage, oregano and black pepper. Rub mixture all over the meat.6 Pour olive oil on the piglet and massage all over.7 Stuff the cavity with onions, leeks, and lemongrass.8 Brush a large piece of foil with olive oil then use this to cover the lechon. Roast in the oven until done, about 1 hour or so.
Photography by David Hanson │ Food Styling by Gino Gonzalez │ Prop Styling by Sharlene Tan
Get first dibs on our latest promos and news, plus get to see our newsletter-exclusive Yummy menu!