What is Filipino roast pork called?

What’s in a Name? Unpacking Filipino Lechon and Liempo

When people ask, “What is Filipino roast pork called?” the answer isn’t quite as simple as it seems. The star of any major Filipino celebration is often lechon—a whole pig roasted slowly over charcoal, turning golden and crispy, its skin crackling with savory perfection. Also spelled letson or litson, lechon is more than just food; it’s a centerpiece, a symbol of festivity and abundance.

But when it comes to a more accessible, everyday version of this beloved roast, many turn to liempo. That’s the Tagalog word for pork belly. And while it’s not a whole pig, liempo is often prepared in the style of lechon—spit-roasted over coals, basted to keep it juicy, and left to crisp until the skin shatters at the touch of a fork.

So, technically, when you order “Filipino roast pork” at a local carinderia or backyard barbecue, you’re likely getting liempo cooked like lechon—rich, fatty, and deeply flavorful. The method matters: slow roasting over open flame gives it that smoky depth and crisp exterior that makes it irresistible.

The distinction between lechon and liempo might seem subtle, but in the Philippines, context is everything. Lechon is reserved for fiestas and milestones, while liempo is the weeknight indulgence, grilled fresh at your neighborhood barbecue stand. Either way, both deliver that unmistakable taste of Filipino celebration—crispy skin, tender meat, and a hint of smoky fire that lingers on the palate.

So whether it’s a whole hog at a wedding or a sizzling strip of liempo on a bamboo skewer, Filipino roast pork, in all its forms, is a love letter to flavor, tradition, and the joy of sharing a meal.