Ingredients
10
10 servings
- •12 cloves garlic, minced
- •2 tablespoons black pepper
- •2 tablespoons salt
- •10 lb suckling pig, patted dry
- •4 stalks lemongrass, pounded, tough outer layer removed
- •1 large white onion, quartered
- •1 bunch green onion
- •1 ½ lb longanisa humada
- •¼ cup soy sauce
Instructions
- Preheat the oven to 450˚F (230˚C).
- Combine the minced garlic, salt, and pepper in a medium bowl. Rub the mixture on the inside cavity of the suckling pig.
- Stuff the lemongrass, onion, green onions, and longanisa inside the cavity.
- Sew the cavity shut with butcher’s twine.
- Transfer the pig to a large baking sheet. Brush the pig with soy sauce and cover the ears and tail with aluminum foil.
- Roast for 30 minutes, then reduce the heat to 350˚F (180˚C) and continue to cook for 2½ hours, or until the internal temperature reaches 160˚F (70˚C) and the skin is crispy.
- Remove the pig from the oven and reserve the pan drippings for the pancit.
- Enjoy!
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