A traditional and flavorful roasted suckling pig, commonly known as 'lechón,' often enjoyed in various cultures for special occasions.
Ingredients
- 1piecesuckling pig (about 15-20 lbs)
- 1/2cupsalt
- 1/4cupblack pepper
- 1tbspgarlic powder
- 1tbsponion powder
- 2cupssoy sauce
- 1/2cupvinegar (cane vinegar or apple cider vinegar)
- 2heads garlic, crushed (for stuffing)
- 1pieceonion, quartered (for stuffing)
- 6piecebay leaves
- 3stalks lemongrass (optional for flavor)
For the Basting Sauce
- 1cupmelted butter
- 1/2cupsoy sauce
- 1/2cupvinegar
- 2tbspbrown sugar (optional for sweetness)
How to make Suckling Pig (Lechón)
Prepare the Pig
Clean the suckling pig well, removing any remaining hair and insides. Rinse thoroughly and pat dry with paper towels.
Season the Pig
In a bowl, mix salt, pepper, garlic powder, and onion powder. Rub this mixture all over the pig, including the inside cavity.
In the cavity, place the crushed garlic, quartered onion, bay leaves, and lemongrass if using. This adds flavor to the meat.
Marinate
Combine the soy sauce and vinegar in a bowl. Pour some of this mixture into the cavity of the pig and spread the rest over the skin. Let it marinate for at least 4 hours, preferably overnight, in the refrigerator.
Preheat the Oven or Prepare Roasting Setup
If using an oven, preheat it to 300°F (150°C).
If roasting over an open fire or on a spit, prepare your fire for indirect heat.
Roasting
Place the pig on a roasting rack or in a large roasting pan. If roasting in the oven, cover it with foil for the first half of the cooking time to prevent the skin from burning.
Roast the pig for about 3-5 hours, depending on the size. The general rule is about 30 minutes per pound.
Baste the pig every 30 minutes with the melted butter, soy sauce, vinegar, and brown sugar mixture.
Crisp the Skin
For the last hour of roasting, increase the temperature to 375°F (190°C) to help crisp up the skin. Alternatively, if using a grill, you can move the pig closer to the heat source.
Check for Doneness
The pig is done when the internal temperature reaches at least 160°F (70°C), and the skin is golden brown and crispy.
Rest and Serve
Let the pig rest for about 20-30 minutes before carving. This allows the juices to redistribute.
Serve with a side of traditional dipping sauces, such as liver sauce or vinegar dipping sauce.
Tips & Tricks
Ensure the pig is thoroughly cleaned to remove any remaining hair and insides.
Marinating overnight allows the flavors to penetrate the meat more deeply.
Cover the pig with foil during the initial roasting to prevent the skin from burning.
Basting regularly helps to keep the meat moist and flavorful.
