It has been said many times beforeit is not a Filipino celebration without lechon. The spit-roasted pig is the true centerpiece to every celebration, sometimes the festivities are merely an excuse to feast on the indulgent dish. So beloved is the lechon that Filipinos have found different ways of preparing it based on the availability of ingredients as well as convenience. 

Spit-roasted, deep-fried, baked. Big pigs, baby pigs, or just the prized belly. There are so many ways the lechon can be enjoyed in any given occasion. 

Lechon

While the word could mean any protein grilled on a spit over charcoal, lechon (or litson) usually conjures visions of whole pigs roasting over hot coals. Most lechon can be categorized under Visayas (Cebu, Negros) or Luzon (Tagalog) style, with the difference being the former is stuffed with herbs and aromatics while the latter is simply seasoned with salt and pepper. The Luzon lechon is usually accompanied with liver sauce which has a sweet, vinegary, and peppery flavor. 

Must try: Elars, Ricos, Generals

Stuffed Lechon 

As the name implies, it is a whole pig that is stuffed with a variety of delicious things and then cooked in a brick oven or pugon. The stuffing can range from different kinds of flavored rice to a combination of processed meats. This is usually done with smaller pigs to impart maximum flavor to the meat and for a good pig/stuffing ratio. However, some are now also stuffing larger animals due to demand for larger groups and celebrations. I suppose if they have an oven large enough, why not?

Must try: Pepitas Kitchen by The Lechon Diva, Leonardos Carnivore Lechon

Lechon de Leche or Cochinillo

Suckling pig is known for its incredibly juicy flesh and thin skin that crisps up like potato chips when cooked. The pig is ideal between weeks to a few months old, or just enough to have fattened up but not too old that it is being weaned off its mothers milk. Its preparation depends on regionality and preference. Some are simply seasoned with salt and pepper while others are stuffed with aromatics and herbs, then either spit-roasted or cooked in a brick oven. Usually served with liver sauce or plum sauce.

Must try: Sabroso, Don Feasts, Mr. Cochinillo

Lechon Kawali

The easiest way to enjoy crispy pork skin is to fry it up, as the name suggests, on a kawali or wok. Slabs of pork belly are first brined for flavor, then boiled until tender. The already-cooked pork is then air-dried preferably overnight before frying in very hot oil until the skin is golden and bubbly. So good with liver sauce, while some enjoy it with a vinegar/soy sauce/garlic dip. 

Must try: Maxs, Bistro Remedios

Lechon Belly

Just like the Italian porchetta which is a deboned pork roll roast stuffed with herbs and aromatics, the lechon belly uses only the most flavorful and juicy part of the pig which is the belly or liempo. This kind of lechon has become more accessible thanks to this innovation. In fact, some are now served in street-side stalls or food courts. For a whole lechon belly, it is still best to pre-order from a reliable purveyor. 

Must try: Tatangs, Bellytsong

Pritchon 

The name is a portmanteau of prito (fried) and lechon, which is exactly how this suckling pig is prepared. The whole pig is seasoned and then deep-fried in oil, served with a variety of sauces and wrapped in a flat bread like pita. It can also just come with traditional liver sauce.

Must try: Charlies Pritchon