Cebu Style Lechon Liempo – Pig on the Spit
A new showstopper from the Asian BBQ book—crispy on the outside, juicy on the inside. Is your mouth watering yet?
The Don Papa Rum team pulled out all the stops during our journey through the Philippines. In Manila, we ventured deep into the outskirts, where whole pigs were roasted on spits. Now, while a whole pig is an incredible spectacle, you don’t always have twenty people at your table to feast on it. That’s why we’ve got a second lechon recipe for you.
‘Cebu Style’ refers to the signature filling made with delicious Asian ingredients, while ‘Liempo’ means you’re making this dish with just pork belly.
Spot that 7UP in the ingredient list? Yep, in the Philippines, they brush lechon with it for that perfect color and crispy skin. I was surprised too, but hey…
The ingredients:
(10-14 personen)
Pork Belly with Rind (approx. 4-5 KG)
Spice Filling
- 1 tbsp white peppercorns
- 1 tbsp black peppercorns
- 10 star anise, ground into a powder using a spice grinder or mortar and pestle
- 6 bay leaves, crumbled
- 5 stalks lemongrass
- 250 g ginger root, peeled
- 12 garlic cloves
- 1 tbsp ground turmeric
- 1 tbsp MSG (ve-tsin, optional)
- ½ bunch spring onions
For Basting
- 1/2 liter 7UP of Sprite
For dipping
- 50 ml dark soy sauce
- 50 ml light soy sauce
- 100 ml rice vinegar
- Zest of 1 lime
- 1 fresh red chili, deseeded and finely chopped
Equipment:
- Jaccard or skewer with a sharp point
- Mortar and pestle
- Food processor
- Butcher’s twine
- Motorized rotisserie spit
- Fire under your spit or a BBQ with a lid
How to make:
Duration: Prep time 30 min
Cooking Instructions:
Total prep time: 1 day**
Cooking time: 4-5 hours**
Place the pork belly skin-side up on your work surface. Use a jaccard (butcher’s tool with multiple sharp blades) or a skewer to prick small holes into the skin. Leave the belly uncovered in the fridge overnight to dry out—this helps achieve that signature crispy skin when roasting.
For the spice filling, crush the white and black peppercorns along with the star anise and bay leaves in a mortar and pestle. Roughly chop the lemongrass stalks and ginger, then blend them with the ground spices, garlic cloves, turmeric powder, and MSG (or salt) in a food processor until smooth. Slice the spring onions into thin rings and mix them into the filling.
For the dipping sauce, combine all ingredients in a bowl.
Prepare a BBQ for indirect grilling with a rotisserie and preheat to 150°C (300°F). Lay the pork belly skin-side down, spread the filling evenly over the meat, roll it up, and tie it into a roast using butcher’s twine. Skewer the roll onto the rotisserie and roast, continuously turning, for about 4 to 5 hours until it reaches an internal temperature of 82°C (180°F). Every 20 minutes, brush the roll with 7UP to achieve a deep red color and ultra-crispy skin.
Remove from the BBQ, take it off the spit, and slice into thick pieces with a serrated knife.
Serve the lechon with the soy sauce dipping sauce and a well-filled glass of Don Papa rum for the ultimate Filipino experience.
