Suckling Pig (Lechón)

To prepare a suckling pig, start by cleaning it thoroughly and removing any hair. Rub a mixture of salt, pepper, garlic powder, and onion powder all over the pig, including the cavity. Stuff the cavity with crushed garlic, quartered onion, bay leaves, and optional lemongrass for added flavor. Marinate the pig in a soy sauce and vinegar mixture for at least 4 hours, preferably overnight. Roast it at 300°F (150°C) for 3-5 hours, basting every 30 minutes, and increase the temperature to 375°F (190°C) for the last hour to crisp the skin.

Yes, you can make a gluten-free version of roasted suckling pig by substituting soy sauce with a gluten-free soy sauce or tamari. Ensure that all other ingredients, such as vinegar and spices, are also gluten-free. This way, you can enjoy the traditional flavors without compromising dietary needs.

If you don't have soy sauce, you can use coconut aminos as a soy sauce substitute. For vinegar, cane vinegar or apple cider vinegar works well, but you can also use rice vinegar. If you want to add sweetness without brown sugar, consider using honey or maple syrup. Additionally, if you can't find lemongrass, you can skip it or use a bit of lemon zest for a citrusy note.

To store leftover roasted suckling pig, allow it to cool to room temperature, then wrap it tightly in plastic wrap or aluminum foil, or place it in an airtight container. Store it in the refrigerator for up to 3-4 days. For longer storage, you can freeze the leftovers for up to 3 months. When reheating, ensure the internal temperature reaches 165°F (74°C) for safe consumption.

Roasted suckling pig pairs beautifully with traditional side dishes like rice, black beans, or plantains. You can also serve it with a refreshing salad, roasted vegetables, or traditional dipping sauces such as liver sauce or vinegar dipping sauce. These accompaniments enhance the flavors of the lechón and create a well-rounded meal.