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Lechon special / roasted pig

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This recipe can be used also if you are roasting a whole pig or pig’s head. Since not everyone will be roasting a whole pig, this recipe is for pig’s ham only for more convenient cooking. If you don’t like to use charcoal for cooking and want a lechon in oven instead, then you can use an oven.


Get a fresh/raw ham from your butcher; have them leave the skin on.

Prep Needs:
5 Gallon Plastic Bucket
1/2 cup Kosher/sea Salt
1/2 cup Brown Sugar
6 Bay Leaves
4 Tablespoons Fresh Black pepper
1/2 cup cane vinegar
2-3 gallons of water
Aluminun Foil

  • In a large pot put 1 gallon of water, salt, sugar, pepper, Bay leaves, and vinegar. Heat over low heat until sugar and salt dissolved. Allow to cool to room temperature. Place Ham in the bucket, pour in marinade and add water in water until ham is covered, cover bucket with foil… put in ice box overnight.
Cooking Needs:
  • Large BBQ Grill
  • Foil cake pan
  • Charcoal
  • Meat thermometer
  • Place charcoal in BBQ grill and light, wait 20 min. move charcoal to the sides of the grill and place foil pan in the bottom of grill, with the coals on both sides of the pan and place on the top grill rack, fill pan half full with liquid from the bucket.
  • Remove the Ham from the bucket and place on the grill large side down. Cook for 4 to 6 hrs, adding 5 or 6 coals, to each side every 30 min. check the meat with a meat thermometer, when you get a reading of 160 degrees at the center of the ham it’s done. Remove from grill and allow resting for 20 min. then carve and enjoy.
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Cheesy topped Steaks

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4 lean sirloin, rump or rib-eye steaks
75g (3oz) Stilton, crumbled or Cheddar cheese,
25g (1oz) fresh breadcrumbs
Salt and pepper
20ml (4tsp) sandwich pickle

  • Place the steaks on a chopping board and season on both sides. Cook under a moderate grill according to your preference.
  • Meanwhile, in a small bowl mix the cheese and breadcrumbs together.
  • Two minutes before the end of the cooking time remove the steaks and spread the pickle over one side of each steak
  • Sprinkle over the cheese mixture, return to the grill and continue to cook until the cheese is bubbling and golden brown.
  • Serve with chunky chips and a salad garnish.
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