What is the Filipino dish of whole roasted pig?

The Filipino dish of whole roasted pig is lechon.

Lechon is prepared by skewering a pig on a long bamboo or metal spit and roasting it over charcoal or wood for several hours. Constant turning and basting help produce its signature crisp, blistered skin while keeping the meat tender. It is strongly associated with fiestas, weddings, Christmas, New Year celebrations, and other large gatherings.

Two broad regional styles are often discussed. Luzon-style lechon is commonly paired with a liver-based lechon sauce, while Visayan or Cebu-style lechon is typically stuffed with aromatics such as lemongrass, garlic, scallions, and bay leaves and may need little sauce. Recipes vary substantially by island and household.

The Spanish-derived word can also describe other spit-roasted foods, including lechon manok, or roasted chicken. Therefore, whole-pig lechon may be specified as lechon baboy. It is also different from cochinillo, which generally refers to a roasted suckling pig prepared in a Spanish style.