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Callin all Filipinos or those that know Lechon or Lechon Kawali!

post #1 of 10
Thread Starter 
In the Philippines (grew up there) we have a wonderful wonderful dish called Lechon Kawalil (or just Lechon for short). It's pork that's crispy, juicy, and oh so succulent.

The basic recipe involves deepfrying, etc. but I have also seen it cooked via a whole pig on a spit, etc.

Anyone here try something like that on their smoker?

post #2 of 10 Hawaii the Lechon Baboy is done on a spit over coals. That roasting over the hot coals gives the skin the crisp. Not sure a long slow cook in a smoker can guarantee crispy skin.....Having said that there are a couple of guys who fit whole pigs in their smokers and have posted pictures here. Perhaps they'll be along soon and better answer your question.
post #3 of 10


Lechon.... now your talking my language. We do those in Puerto Rico as well.
My father has a 55 gal drum with a homemade set up and makes some awesome pork butt/ pork shoulder. The trick is to cook it in an indirect heat setting. He has coals lined up in the front ond back of the 55 gal drum (horozontal of course) a drip tray in the middle to catch all the juices.
The pork is marinaded and seasoned the night before. Then its tied up to the homemade rottiserrie (sp?) setup. You have to keep that pork moving. The cooking temp is about 400 degrees. Keep steady temp until internal temp reaches 170 and BAM he's done. Well cooked and with crispy, juicy skin. I do have pics and ill post later on tonight maybe after 9pm. Stay tuned!
post #4 of 10
Did someone say Pork! Thats my favorite food group right there! PDT_Armataz_01_34.gif
post #5 of 10
My wife is from the Phillipines. The pork is good but the sauce! Oh my God! My brother in law would dig a shallow pit and build a fire then ring the fire with firewood. The pig is on a spit and turned constantly. As the firewood catches he pushes it to the pit and puts more logs around. It's a long proces but worth every hour.
post #6 of 10
My wife is from Cavite
Lechon Kawali = Deep fried
Lechon Baboy = cooked over open pit with (uling) Charcoal
Lechon Paksiw = cooked with garlic, cane vineger, black pepper, and sarsa ni mang tomas usally left over Lechon Baboy
I love my wifes cooking and she loves everything I smoke or she lies real well......
post #7 of 10
My wife is also from the Philippines, Tarlac city.

We cooked the lechon over charcoal with someone sitting down and rotating it. I like the pig but could do without the crispy skin, felt like my teath were going to crack.
post #8 of 10
Good Grief you all, you better be postin' some q-view with all that tastiness you all are talking about! Pork, Open Pits, Rotisseries, Fire........dagnab! Let's get on with it tongue.gifPDT_Armataz_01_12.gifPDT_Armataz_01_34.gif
post #9 of 10

musta ka na all. my wife is from Pasay City...we've been married now 3 months and i am thinking of making a Cajun Microwave with a rotisserie built in, to make lechon baboy.of course it has to be a good size box! thought of adding a small enough motor to rotate the spit. i'm not wanting to split it and do what they do on the la caja china. then adding a grill to grill longganisa...maybe add a attachment for smoking aswell

post #10 of 10

wow, it sounds good! gotta love pork!!! i love trying it cooked new ways. give us a lesson!!!! please!!!

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