i've already seen and help sa pagli-lechon when i was a teenager but that was long ago.... at pangarap ko ring makapaglechon using the recipe i've got from my friends and net... here it is....i haven't tried this yet but i think it is somewhat ok...hope this gives you an idea.....
LECHON INGREDIENTS
1 whole pig (about 20 kilos)
salt
black pepper
soy sauce
For the stuffing:
5 to 10 bundles lemon grass (tanglad)
20 pcs. bananas (saba variety), peeled then halved or
20 pcs. taro (gabi), peeled
LECHON PROCEDURES
1. Clean and prepare the pig by removing innards, washing and scraping innards, washing and scraping the body of bristles. Rinse and allow to drain a bit before stuffing.
2. Rub with salt and pepper inside and out.
3. Rub soy sauce on the skin of the pig. This will make it nicely red when roasted.
4. Stuff the belly of the lechon with lemon grass along with saba and gabi. Sew to close.
5. Skewer the pig and split roast over live charcoal or traditionally, in some parts of Cebu, under live fire. Roast until crisp.
6. The cooking usually takes mid morning to early evening… about 6 to 9 hours depending on how big is the hog.
7. Cebu lechon is not served with a sauce. But if a dipping sauce is requested, vinegar with scallions and pepper may be served along with it.
additional info from what i've experience, hindi dapat masyadong malapit sa baga ang nililitson para hindi masunog kaagad ang balat ng hindi pa luto ang loob, at dapat continous ang ikot para pantay ang pagkakaluto.
