菲律宾燒乳豬 （Lechón），亦音譯作 勒琼[1]，是一種源於 西班牙 的燒烤食物。 這種燒乳豬在西班牙语系国家，即西班牙及其前殖民地，如 菲律賓 、 古巴 、 波多黎各 、 哥伦比亚 、 多米尼加共和国 等也常见。 Lechón 源於西班牙語的 Leche，意思就是“奶”，所以 Lechón 指還在吃奶的乳豬。 這種烤豬方式會先把乳猪去内脏，穿以米棒在 炭火 上烤熟，全猪上桌。 在古巴，亦可将烧乳猪肉片成片，与切片的西红柿、黄瓜一起夹在面包中，撒上盐及辣椒汁食用，物美价廉。

菲律宾烧乳猪（Lechon），亦音译作勒琼，是一种源于西班牙的烧烤食物。 而这种烧乳猪亦是西班牙系语国家，即西班牙及其前殖民地，如菲律宾、古巴、波多黎各、哥伦比亚、多米尼加共和国等国家的美食。

2024年12月21日 · Explore the rich history of 'lechon,' the iconic Filipino dish rooted in pre-Hispanic traditions and ritualistic pig sacrifices, as chronicled by Antonio Pigafetta. Discover how ancient practices and cultural heritage continue to influence the celebrated Cebu 'lechon' today.

菲律賓燒乳豬 （Lechón），亦音譯作 勒瓊[1]，是一種源於 西班牙 的燒烤食物。 這種燒乳豬在西班牙語系國家，即西班牙及其前殖民地，如 菲律賓 、 古巴 、 波多黎各 、 哥倫比亞 、 多米尼加共和國 等也常見。 Lechón 源於西班牙語的 Leche，意思就是「奶」，所以 Lechón 指還在吃奶的乳豬。 這種烤豬方式會先把乳豬去內臟，穿以米棒在 炭火 上烤熟，全豬上桌。 在古巴，亦可將燒乳豬肉片成片，與切片的西紅柿、黃瓜一起夾在麵包中，撒上鹽及辣椒汁食用，物美價廉。

2024年1月8日 · Lechon, the beloved roasted pig dish, holds immense cultural and historical importance in the Philippines. It has become deeply ingrained in Filipino culture, signifying abundance, celebration, and hospitality. The cultural significance of lechon is intertwined with its historical origins and its role as a symbol of religious and political power.

Beyond its gastronomic allure, lechon bears profound cultural importance in Filipino celebrations. It serves as a tangible symbol of abundance, prosperity, and the sheer joy of communal indulgence. The act of preparing and sharing lechon has evolved into a communal tradition, fostering connections within families, friends, and entire communities.

Lechón (Spanish, Spanish pronunciation: [leˈtʃon]; from leche "milk" + -ón), cochinillo asado (Spanish, literally "roasted suckling pig"), or leitão (Portuguese; from leite "milk" + -ão) is a pork dish in several regions of the world, most specifically in Spain (in particular Segovia), Portugal (in particular Bairrada) and regions worldwide prev...

Filipino Lechon is a versatile dish that pairs beautifully with a variety of sides and drinks. Locals love serving Lechon with a traditional *sarsa* or liver sauce, which adds a tangy, slightly sweet contrast to the savory pork. Another popular condiment is spiced vinegar, perfect for cutting through the richness of the meat.

Lechon, derived from a Spanish word for roasted suckling pig is one of the most popular dishes in the Philippines. The slowly-roasted suckling pig is usually stuffed with lemongrass, tamarind, garlic, onions, and chives, and is then roasted on a large bamboo spit over an open fire

Lechon is the crowning glory of Filipino celebrations, a whole roasted pig that's renowned for its impossibly crispy skin and succulent meat. This impressive dish is often the centerpiece at fiestas, Christmas gatherings, and other special occasions, drawing crowds who eagerly await their portion of the prized crispy skin.