📝 About This Recipe
A true masterpiece of Spanish and Filipino culinary heritage, this roast suckling pig features glass-like, crackling skin and meat so tender it can be cut with a plate. Infused with aromatic herbs, garlic, and citrus, the pig is slow-roasted to perfection, creating a centerpiece that is as visually stunning as it is delicious. This recipe captures the celebratory spirit of a traditional feast, offering a rich, melt-in-your-mouth experience that is the hallmark of any grand occasion.
🥗 Ingredients
The Pig
- 10-12 lbs Whole suckling pig (cleaned and patted completely dry)
- 1/4 cups Kosher salt (for seasoning and drawing out moisture from skin)
The Aromatics (Internal Rub)
- 15-20 Garlic cloves (smashed into a paste)
- 4 pieces Fresh lemongrass stalks (bruised and tied into knots)
- 2 large Red onions (quartered)
- 2 tablespoons Black peppercorns (cracked)
- 6-8 pieces Fresh bay leaves
- 2 tablespoons Dried oregano
The Skin Treatment
- 1/2 cups Extra virgin olive oil
- 2 tablespoons White vinegar (to help break down skin fibers for crunch)
- 1/4 cups Evaporated milk (optional, for a deep mahogany color)
Traditional Liver Sauce (Sarsa)
- 1 cup Liver spread or pate
- 1/4 cup Brown sugar
- 1/2 cup Apple cider vinegar
- 1/2 cup Breadcrumbs (to thicken)
👨🍳 Instructions
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1
Thoroughly wash the suckling pig and pat it dry with paper towels inside and out. It is crucial that the skin is bone-dry to achieve maximum crispiness.
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2
Using a sharp knife, make small incisions on the inside of the pig (be careful not to pierce the skin) to allow the aromatics to penetrate the meat.
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3
Rub the garlic paste, salt, cracked pepper, and oregano generously throughout the internal cavity of the pig.
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4
Stuff the cavity with the lemongrass knots, quartered onions, and bay leaves. Use kitchen twine and a large needle to sew the belly shut tightly.
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5
Mix the olive oil and vinegar. Rub the exterior skin of the pig with this mixture, then sprinkle a fine layer of kosher salt over the entire surface. Refrigerate uncovered for at least 12-24 hours to air-dry the skin.
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6
Preheat your oven to 300°F (150°C). Remove the pig from the refrigerator and let it sit at room temperature for 1 hour before roasting.
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7
Place the pig on a roasting rack set inside a large tray. Cover the ears and tail with aluminum foil to prevent them from burning during the long cook.
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8
Roast the pig for approximately 3 to 3.5 hours, basting the skin with its own rendered fat every 45 minutes.
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9
Increase the oven temperature to 425°F (220°C). If using evaporated milk for color, lightly brush it onto the skin now. Roast for another 30-45 minutes.
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10
Monitor closely during the final stage; the skin should puff up and turn a deep golden brown. Tap the skin with a spoon—it should sound hollow and hard like a drum.
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11
While the pig finishes, prepare the sauce by simmering liver spread, vinegar, sugar, and breadcrumbs in a small saucepan over medium heat until thickened.
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12
Remove the pig from the oven and let it rest for at least 30 minutes before carving. This allows the juices to redistribute, ensuring the meat stays moist.
💡 Chef's Tips
Dry the skin meticulously; any moisture will result in rubbery skin rather than a crackling crunch. Do not open the oven door too frequently in the final high-heat stage, as consistent heat is needed to 'pop' the skin. If any part of the skin starts to darken too quickly, cover that specific spot with a small piece of foil. Use a serrated knife or a heavy cleaver to carve the pig to ensure you break through the crackling without shattering it. Always save the bones after the meal to make a rich 'Lechón Paksiw' stew the next day.
🍽️ Serving Suggestions
Serve alongside a bowl of Garlic Sinangag (Filipino fried rice) to soak up the juices. Pair with a crisp, acidic white wine like an Albariño or a cold Lager to cut through the richness. Include a side of Atchara (pickled green papaya) to provide a refreshing contrast to the fatty pork. Offer the traditional liver sauce and a spicy vinegar-soy dipping sauce on the side. Serve with roasted root vegetables or a simple green salad with a citrus vinaigrette.