Roasted Lechon with Nasi Goreng

homemade lechon

Classic Lechon is what I love so much. It’s not only the meal that you have prepared after the roast but it’s the whole project surrounding it. This is so much fun to do on a Sunday with some friends around.
Together with a very easy Nasi Goreng, this Lechon recipe will be an absolute perfect way to expand your BBQ knowledge and take on that next big roasting challenge!

Course Main Course, Pork
Cuisine American Barbecue, Asian, Classics, Low and Slow, Roast
Servings 8
Calories 5409 kcal


  • 4000 grams Piglet
  • 200 ml dark soy sauce
  • 3 bulbs of spring onion
  • 10 whole cloves of garlic
  • 3 whole red peppers

Nasi Goreng

  • 2 green bellpeppers
  • 3 cloves of garlic
  • 1 bulb of spring onions
  • 2 red chili peppers


Preparing the piglet

  • The first thing you want to do with a piglet roast is drying out the outside as much as you can before the roast starts. I usually do this with a paper towel.
  • Normally when you buy a piglet like this the belly is going to be open. If it's not take your boning knife and cut the belly open.
  • Work your boning knife along the ribs in between the skin and the bone to detach the ribs and expose them.
  • Cover the inside with around 75 ml of soy sauce and spread it out with your hands.
  • Add some whole cloves of garlic with 3 bulbs of spring onions and some red peppers. You don't need to process these into anything.
  • Once you have your belly stuffed with ingredients you need to sowe the belly back up with some butchers twine and a needle. The best way to do this is starting from the front.
  • Secure the back legs of the piglet with another twine and pinch your needle trought the belly so that the feet with touch the belly as much as possible. Do this with the front as well.
  • Stick the point of the rotisserie trought the mouth of the piglet and slowly continue trough the piglet untill it comes out of the back above the tail.
  • Cover it with around 50 ml of soy sauce on the outside. This wil help to create flavor but also the classic roasted piglet color.

BBQ Setup

  • Place small amountsd of charcoal on both sides of the rotisserie and place a aluminium tray in the middle. Make sure that the piglet does not have room to drip on the charcoal so you need a big and steady tray.
  • Fire up the charcoal with fire starters on both sides and attach the rotisserie with the piglet to the Joetisserie system.
  • Make sure the piglet is not off center.
  • Stabilize the BBQ on a temperature of around 160 degrees with a maximum of 180 degrees celcius.
  • Close the dome and remove the entire top vent and close the bottom vent to 2 fingers thick. That way the temperature cannot rise quickly with the amount of oxygen available from the bottom.


  • While roasting for a while you want to keep an eye on it beacue you need to be there when it seems that the skin is drying out.
  • That's the moment when you want to gradually add more soy sauce on the skin every time it seems to dry out.
  • When i was roasting for around 4 hours the piglet seemed to look very promising but i was not happy with how dry the skin was.
  • I've loaded up a fire starter with some hot charcoal and i am pouring the charcoal on top of the old charcoal. I'm using more then i ever did during this cook so from now on i can't walk away anymore, You have to be alert.
  • I'm looking for little fat ubbles and almost a sugary texture that will pop up when the skin is is getting crispy.
  • Once the piglet has what i'm seeking i am taking of the rotisserie in it's whole and let the piglet rest on the table.

Nasi Goreng

  • I'm using a classic asian style cleaver called the Forged Brute cleaver that is exactly what you need to slice up a whole green bellpepper, a bulf of spring onions, 2 diced red chili peppers nad 3 cloves of garlic also diced up.
  • Remove the Joetisserie system and the tray and spread out the charcoal.
  • Set the grill grates at the lowest position and take a cast iron skillet and let it catch heat with some peanut oil.
  • Fry the garlic and chili and once it is turning soft add the onions and bellpepper as well.
  • Cook it for around 4 minutes and add some pre cooked white rice. What i ussually do is use rice that i had from the day before. Make sure it's around 400 grams. And now you created an easy Nasi Goreng.
  • Since your pork is cooked to perfection you cen easily pull your pork out with a fork but make sure that the twines are out before you dig in. Serve on top of a plate with Nasi Goreng and this day is going to be great for sure!



Calories: 5409kcalCarbohydrates: 58gProtein: 927gFat: 139gSaturated Fat: 49gPolyunsaturated Fat: 16gMonounsaturated Fat: 62gTrans Fat: 1gCholesterol: 2640mgSodium: 12957mgPotassium: 17326mgFiber: 11gSugar: 22gVitamin A: 3505IUVitamin C: 536mgCalcium: 400mgIron: 30mg
Keyword BBQ, piglet, Pork, Rotisserie, spitroasted
Tried this recipe?Let us know how it was!



Picanha steaks sprayed with msg
Mc Donalds Big Mac sauce
PitmasterX’s Sweet Apple BBQ Sauce
Smoked and deep-fried garlic shrimp recipe
Greek gyros from the rotisserie
Can you make bacon of pork neck?
Homemade whiskey bacon recipe
Chicken Shawarma
Chicken Shawarma recipe
Naked ribs from the smoker
Brisket for the whole family
Brisket for the whole family