📝 About This Recipe
A masterpiece of Spanish and Filipino culinary heritage, this Roast Suckling Pig is the crown jewel of any celebratory feast. The hallmark of a perfect lechón is the glass-like, mahogany skin that shatters upon impact, contrasted by meat so tender it can be carved with a saucer. Marinated with aromatic aromatics and slow-roasted to perfection, this dish offers a symphony of smoky, savory, and succulent flavors that define high-end rustic dining.
🥗 Ingredients
The Pig
- 12-15 lbs Whole Suckling Pig (cleaned and gutted, approximately 4-6 weeks old)
- 1/2 cup Kosher Salt (for curing and seasoning)
- 3 tablespoons Black Peppercorns (freshly cracked)
Aromatic Cavity Stuffing
- 8-10 pieces Lemongrass stalks (pounded and bruised)
- 4 heads Garlic (halved crosswise)
- 3 large Red Onions (quartered)
- 1 large piece Fresh Ginger (sliced into coins)
- 6-8 pieces Bay Leaves (dried)
- 1 large bunch Spring Onions (tied in a bundle)
The Glaze and Skin Prep
- 1/2 cup Evaporated Milk (for basting to achieve deep mahogany color)
- 1/2 cup Vegetable Oil (for basting)
- 2 tablespoons Soy Sauce (mixed with the oil)
Traditional Liver Sauce (Sarsa)
- 1 cup Liver Spread or Pâté (smooth consistency)
- 1/2 cup Cane Vinegar (or apple cider vinegar)
- 1/2 cup Brown Sugar (packed)
- 1/4 cup Breadcrumbs (to thicken)
👨🍳 Instructions
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1
Thoroughly wash the suckling pig inside and out with cold water. Pat the skin extremely dry using paper towels; moisture is the enemy of crispy skin.
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2
Rub the interior cavity generously with 3 tablespoons of salt and 1 tablespoon of cracked pepper. Rub the exterior skin with the remaining salt, ensuring even coverage.
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3
Stuff the cavity with lemongrass, garlic, onions, ginger, bay leaves, and spring onions. Use butcher's twine and a large needle to sew the belly shut tightly.
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4
Prick the skin all over with a toothpick or a small needle, being careful not to pierce the meat. This allows fat to escape and prevents the skin from bubbling unevenly.
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5
Place the pig on a roasting rack over a large sheet pan. Refrigerate uncovered for at least 12 hours (up to 24) to air-dry the skin completely.
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6
Preheat your oven to 325°F (160°C). Remove the pig from the refrigerator and let it sit at room temperature for 1 hour before roasting.
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7
Cover the ears and tail with aluminum foil to prevent them from burning during the long roast.
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8
Roast the pig for approximately 3 to 3.5 hours. Every 45 minutes, lightly brush the skin with the oil and soy sauce mixture.
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9
Increase the oven temperature to 425°F (220°C) for the final 30-45 minutes. This 'shock' heat is what creates the 'crackling' effect.
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10
In the final 20 minutes, brush the skin lightly with evaporated milk. This provides the iconic lacquered, deep reddish-brown finish.
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11
Check the internal temperature at the thickest part of the shoulder; it should reach 160°F (71°C). The skin should sound hollow when tapped with a knife.
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12
While the pig rests, prepare the sauce by simmering liver spread, vinegar, sugar, and breadcrumbs in a saucepan over medium heat until thickened and glossy.
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13
Allow the lechón to rest for at least 30 minutes before carving. This ensures the juices redistribute, keeping the meat incredibly moist.
💡 Chef's Tips
Always use a 'suckling' pig (under 20 lbs) for the most tender results; older pigs have tougher skin. Never cover the pig with foil after it comes out of the oven, as the steam will turn the crispy skin soggy. If the skin isn't crisping evenly, use a kitchen torch to carefully blister any stubborn pale spots. Ensure the pig is perfectly level on the roasting rack to prevent fat from pooling in the crevices. For the most authentic experience, carve the skin into squares first, then pull or slice the meat separately.
🍽️ Serving Suggestions
Serve with a side 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 bright, vinegary contrast. Offer a spicy vinegar dipping sauce (vinegar, crushed garlic, bird's eye chilies) alongside the liver sauce. Roasted root vegetables or a simple green salad with citrus vinaigrette make excellent lighter accompaniments.