📝 About This Recipe
This elevated take on Latin American lechón marries the succulent, tender meat of a milk-fed pig with the vibrant, tropical acidity of a guava glaze. The skin is rendered to a glass-like shatter, providing a sophisticated textural contrast to the velvet-soft confit-style interior. It is a celebratory centerpiece that honors traditional roasting techniques while introducing a refined, modern flavor profile.
🥗 Ingredients
The Suckling Pig
- 10-12 lbs Suckling Pig (cleaned and butterfly-cut by a butcher)
- 1/2 cup Kosher Salt (for dry brining)
- 1/2 cup Lard or Duck Fat (melted)
The Mojo Rub
- 10 pieces Garlic Cloves (turned into a paste)
- 2 tablespoons Dried Oregano (preferably Mexican oregano)
- 1 tablespoon Cumin Seeds (toasted and ground)
- 1 tablespoon Black Peppercorns (freshly cracked)
- 1/2 cup Sour Orange Juice (or equal parts lime and orange juice)
Guava Glaze
- 1 cup Guava Paste (cubed)
- 1/4 cup Apple Cider Vinegar
- 2 whole Star Anise
- 1 inch Ginger (sliced)
- 1/2 cup Chicken Stock (low sodium)
👨🍳 Instructions
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1
Pat the suckling pig completely dry with paper towels. Rub the interior and exterior generously with kosher salt. Place on a wire rack over a baking sheet and refrigerate uncovered for at least 12 hours to dry out the skin.
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2
Preheat your oven to 275°F (135°C). Remove the pig from the refrigerator and let it sit at room temperature for 45 minutes.
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3
In a mortar and pestle, mash the garlic, oregano, cumin, and black pepper into a thick paste. Whisk in the sour orange juice to create the Mojo rub.
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4
Flip the pig skin-side down. Rub the Mojo mixture thoroughly into the meat side only, avoiding the skin. Flip it back over and wipe any moisture or rub off the skin with a paper towel.
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5
Brush the skin with a thin layer of melted lard. Cover the ears and tail with small pieces of aluminum foil to prevent burning.
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6
Place the pig in the oven. Roast slowly for 3.5 to 4 hours, or until the internal temperature of the shoulder reaches 170°F (77°C). The meat should be tender but not falling apart yet.
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7
While the pig roasts, prepare the glaze. In a small saucepan over medium heat, combine guava paste, cider vinegar, star anise, ginger, and chicken stock.
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8
Simmer the glaze for 10-15 minutes, whisking until smooth. Strain through a fine-mesh sieve and set aside.
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9
Increase the oven temperature to 450°F (230°C). This high heat will 'crack' the skin. Watch closely for 15-20 minutes as the skin begins to blister and turn deep mahogany.
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10
During the last 5 minutes of the high-heat roast, lightly brush the skin with a thin layer of the guava glaze. Do not over-apply, as the sugars can burn quickly.
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11
Remove the pig from the oven and let it rest for at least 20 minutes before carving. This allows the juices to redistribute for maximum succulence.
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12
Carve into elegant portions, ensuring each guest receives a piece of the crispy skin. Serve with an extra drizzle of the warm guava glaze on the side.
💡 Chef's Tips
Always ensure the skin is bone-dry before roasting; moisture is the enemy of crispiness. If you cannot find sour oranges, a mix of 2 parts orange juice, 1 part lime juice, and 1 part lemon juice is a perfect substitute. Use a cake tester or a small knife to poke tiny holes in the fatty areas of the skin to help the fat render out during the high-heat stage. Avoid basting the pig with liquid during the slow-roasting phase, as this will steam the skin rather than crisp it.
🍽️ Serving Suggestions
Pair with a bright, citrusy Malbec or a crisp Spanish Albariño to cut through the richness of the pork. Serve alongside a silky parsnip purée or traditional yuca con mojo for a refined textural balance. A side of pickled red onions and fresh cilantro adds a necessary acidic pop to the plate. For a truly high-end presentation, garnish with micro-greens and edible marigold petals.