Suckling Pig

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Ingredients (10)

  • Suckling Pig of 12-15 lbs
  • 4 stalks of lemongrass cut half (crushed)
  • 1 cup salt
  • 5 tbs whole black pepper (crushed coarsely)
  • 8-10 pcs bay leaf
  • 2 pcs medium garlic bulbs (peeled and crushed)
  • 3 bunches of spring onion (sliced into 2 inches)
  • 1 can of Coke
  • 1 roll of kitchen twine and large needle for meat

Summary

This is a popular style of cooking whole pig in Asia and Southeast Asia especially in the Philippines. In my catering company, suckling pig is one of the symbolic dish in wedding banquets.

Instructions

  1. 1Rinse the pig in cold water and set aside.
  2. 2Preheat oven to 475F. Season the pig inside and out with salt and pepper generously.
  3. 3Rub and spread the interior.
  4. 4Fill inside carcass with garlic, lemongrass, bay leaf and spring onions then close the opening by sewing it.
  5. 5Pour the soda over the piglette.
  6. 6Transfer the pig in baking sheets with stomach down with back legs tucked underneath.
  7. 7Roast the pig for 2 hours til gets red and crispy.
  8. 8Let the piglette cool before carving.
  9. 9If the ears or mouth becomes too brown, cover with foil.
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