Discover the art of preparing Lechon, a Filipino delicacy of whole roasted pig, crispy on the outside and tender on the inside. Learn the traditional techniques, seasoning secrets, and step-by-step instructions for creating this show-stopping dish perfect for special occasions.

Here's a basic recipe for Lechon, a whole roasted pig:

Ingredients:

 - 1 whole pig (around 50-70 pounds)

 - Salt

 - Pepper

 - Garlic powder

 - Onion powder

 - Water

 - Charcoal

Instructions:

1- Clean the pig thoroughly, inside and out. Remove any internal organs and trim off excess fat. Pat dry with paper towels.

2- Make a mixture of salt, pepper, garlic powder, and onion powder. Rub this mixture all over the pig, inside and out, ensuring it's evenly coated. You can also add other herbs and spices to your liking.

3- Place the pig on a large roasting spit, making sure it's securely fastened. If you don't have a spit, you can use a large roasting pan.

4- Preheat your grill or oven to around 325°F (163°C). You'll be cooking the pig low and slow to ensure it's cooked through and the skin gets crispy.

5- Place a drip pan underneath the pig to catch the drippings. Add some water to the pan to keep the drippings from burning.

6- Cook the pig for several hours, depending on its size. A good rule of thumb is about 1 hour per 10 pounds of pig.

7- About halfway through cooking, start basting the pig with the drippings to keep it moist and add flavor.

8- Once the pig reaches an internal temperature of 165°F (74°C) in the thickest part of the meat, it's done. The skin should be crispy and the meat tender.

9- Remove the pig from the grill or oven and let it rest for a bit before carving and serving.

Note: This is a basic recipe, and there are many variations and techniques for preparing Lechon. Adjust the seasonings and cooking times to suit your preferences and equipment.

Nutritional Values:

Here's an approximate breakdown of the nutritional values for the ingredients used in the Lechon recipe. Keep in mind that these values are estimates and can vary based on the specific ingredients and quantities used:

1. 1 Whole Pig (Around 50-70 Pounds)

  - Calories: Highly variable based on the part of the pig and preparation method.

   - Average Calories: Approximately 1,200-1,500 kcal per pound of cooked pig (including meat and fat). For a 50-pound pig, this would be about 60,000-75,000 kcal in total.

  - Fat: Highly variable, generally high in fat content.

  - Carbohydrates: 0 g (pork contains no carbohydrates).

  - Protein: Approximately 20-25 g of protein per 3.5 ounces (100 g) of cooked pork.

  - Benefits:

   - Provides high-quality protein essential for muscle growth and repair.

   - Rich in B vitamins (especially B12) and minerals like iron and zinc.

   - The nutritional content can vary significantly depending on the cut and how much fat is included.

2. Salt

  - Calories: Negligible

  - Fat: 0 g

  - Carbohydrates: 0 g

  - Protein: 0 g

  - Benefits: Enhances flavor. Use in moderation to manage sodium intake, which can affect blood pressure.

3. Pepper

  - Calories: Negligible

  - Fat: 0 g

  - Carbohydrates: ~1 g per teaspoon

  - Protein: Negligible

  - Benefits: Adds flavor and contains piperine, which has antioxidant properties.

4. Garlic Powder

  - Calories: ~5 kcal per teaspoon

  - Fat: ~0.1 g

  - Carbohydrates: ~1 g

  - Protein: ~0.2 g

  - Benefits: Contains compounds with antimicrobial and anti-inflammatory properties. Adds flavor and potential health benefits.

5. Onion Powder

  - Calories: ~8 kcal per teaspoon

  - Fat: ~0.1 g

  - Carbohydrates: ~2 g

  - Protein: ~0.2 g

  - Benefits: Adds flavor and contains antioxidants. May support heart health and immune function.

6. Water

  - Calories: 0 kcal

  - Fat: 0 g

  - Carbohydrates: 0 g

  - Protein: 0 g

  - Benefits: Used for hydration and to assist with cooking. Essential for maintaining moisture in the pig while roasting.

7. Charcoal

  - Calories: 0 kcal

  - Fat: 0 g

  - Carbohydrates: 0 g

  - Protein: 0 g

  - Benefits: Used as a heat source for roasting. Imparts a smoky flavor to the meat.

Please note that the nutritional values for the whole pig can vary widely depending on the cut of meat and the specific cooking method used. For the most accurate nutritional information, it's best to consult a food database or a nutritionist.