The pig must be cleaned thoroughly. That’s the first secret to the best tasting lechon. The hair follicles, the innards, and the lumps of blood must be completely removed and the pig must be rinsed many times, then, pat dry.

Rub salt and pepper generously from the inside to the skin. Let sit for a couple of minutes before brushing the inside of the belly with soy sauce.

Start stuffing the pig with bananas, lemon grass, green onion leaves, garlic, star anise, and bay leaves.

Seal the belly with stitches, keeping the stuffing’s secured while you are roasting it in a pit.

Lechon is traditionally skewered in a piece of bamboo, then, roasted in a charcoal pit. The heat is not placed directly onto the pig to cook it on all sides in a slow manner while glazing the skin with clear soda to keep it extra crispy once cooked. The pig must also be constantly rotating to cook the meat evenly. This will take about 4 hours, depending on the size of the pig.

Allow to rest for a few minutes before chopping into bite-size pieces and serving with an equally delicious lechon sauce.