Lechon Macau, SIMPOL!

whole pig

🥗Healthier: chicken

💰Cheaper: pork belly

Chicken provides a leaner option while pork belly offers a more accessible cut.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces salt intake, while tamari is often more affordable.

five-spice powder

🥗Healthier: cinnamon and star anise

💰Cheaper: mixed spices

Cinnamon and star anise can mimic the flavor profile at a lower cost.

cooking oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is healthier, while vegetable oil is more budget-friendly.

Prepare the pig by cleaning and removing any hair.

Rub the pig inside and out with salt and vinegar.

Mix soy sauce, five-spice powder, minced garlic, ginger, and black pepper in a bowl.

Marinate the pig with the mixture, ensuring it's well coated, and refrigerate overnight.

Preheat the oven or grill to a high temperature, around 400°F (200°C).

Stuff the cavity of the pig with onion, green onions, and bay leaves.

Sew the cavity shut to keep the stuffing inside during cooking.

Place the pig on a spit or roasting rack, skin side up.

Brush the skin with cooking oil and sprinkle with salt and sugar for crispiness.

Roast the pig, turning occasionally, for several hours until the skin is golden and crispy.

Baste with water or marinade every hour to keep it moist.

Check the internal temperature, ensuring it reaches at least 160°F (70°C).

Once cooked, remove from heat and let it rest for 20 minutes before carving.

Serve with rice and your choice of dipping sauce.

Cooking Techniques

Spice Level: