Lechon Asado Recipe

Have you ever tried Lechon Asado?

Lechon asado has a very distinct chinese influenced flavor. If cooked well the meat could also be very tender. It is actually something that Filipinos have gotten from the Chinese a long time ago. The Filipinos have been trading with the Chinese even before the Spanish settled here. I've always noticed a lot of Chinese influence in Philippine cuisine.



The sauce used for lechon asado is actually very similar to the dish "Pata Tim" if you're aware of that. I can blog about that recipe real soon. The flavor of the lechon asado sauce is really one of my favorite sauces ever. I'm not really sure what composes the sauce but it really is one of my favorites. It is usually even served with steamed or boiled vegetables. The sauce also compliments the vegetables perfectly.

Of course lechon asado is something that is very different from the typical roasted lechon or even the deep friend lechon kawali. There are also many variations and different recipes. It is really something that is perfect to serve during gatherings. It's not that hard to prepare plus the presentation is amazing. It will surely make your guests very hungry if they see that you are serving lechon asado. Just go search for lechon asado photos online and you will see how absolutely enticing they are.

So if you are into something that has a Chinese or asian flavor this is something that you should really try to make. It's really amazing and goes good with rice. And just as the Chinese would, of course it is better to serve it with guests or in the company of your family. Don't be intimidated right away. At first glance it seems so hard to cook lechon asado. But I'm telling you it's not that hard at all. You'll be surprised for sure. So what are you waiting for? Try making the recipe for lechon asado today!

If you like lechon asado then don't forget to check Lechon Paksiw Recipes.

Lechon Kawali Recipe

Is there a recipe that can be an alternative to Lechon in the Philippines?

Yes there is. If you do not have enough resources to buy the wonderful roasted Lechon from the Philippines. You can just easily make yourself a lechon kawali. Of course it is not as hard to be cooked as the whole lechon and can easily be cooked at home. It is actually very similar to the Bagnet Recipe that comes from the north of the Philippines.


It's really not that hard to cook lechon kawali. All you have to do is boil that meat and then deep fry it. Although there are many other extras that most variations and recipes have, I think the simplest of its form would be for the meat to be boiled and then deep fried until it is golden brown and crunchy. The skin is actually the best part. Of course it's a totally different experience from eating the actualy roasted lechon and the skin that comes from that.
Afterwards you can serve it with the typical sarsa or lechon sauce or you can choose to use spicy vinegar. Some people even make a mixture of vinegar and soy sauce and add some onions. Usually this is done for crispy pata dishes.
Lechon kawali is very unhealthy, I would assume. It's deep fried, so I am guessing it is healthier to eat the roasted version. I am not really sure about the exact figures about calories or cholesterol but I am sure both could be very bad for you. Be sure to eat lechon or lechon kawali moderately.
Check out this video I saw on Youtube. It's an instructional video on how to cook lechon kawali :

Paksiw na Lechon

Are there any Recipes for Lechon Leftovers?

There is one thing that is most popularly known dish for leftovers of lechon and that is Paksiw na Lechon. There really is no strict or rigid recipe but mostly it is composed of the sarsa or the lechon sauce. Some people would add vinegar or a bit of soy sauce to taste, I am assumin, and also some peppers and many other spices.

It is typical for Filipinos to turn leftover lechon into paksiw na lechon. I am assuming that this became a common practice especially since the pre-refrigeration time so they could preserve the food. Cooking it in a lot of spices would surely be able to preserve it and prevent it from becoming spoiled. This practice lead to the invention of many different variations of lechon paksiw.

Recipes vary depending on region, I would say. Some would use the bottled sauces that can be bought at grocery stores while some really use the ones that came with the Lechon (the sauce is usually included when you order lechon). I think the ones that come with the lechon is better tasting than the ones in the bottles. It really ahas a fresher taste and it's really nothing like the ones in the bottle. So my recommendation would be that if you are to cook lechon paksiw, make sure you don't use the bottled ones if you can.

Of course, the skin would not be the same, it would not be as crunchy, and the experience will really be different from eating freshly roasted lechon. But it also has its own advantages. If cooked really well, the meat can be really soft and it would really be a great combo with some rice. The skin also has its own merits. It becomes a sort of still crunchy yet very moist type of texture. I guess it really depends on how it's cooked, how fresh the lechon is, and the varying recipes for cooking paksiw na lechon.