Pairs well with Filipino Lechon
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Filipino Lechon
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A whole suckling pig seasoned with salt, pepper, lemongrass, garlic, leeks, bay leaves, star anise, ginger, and glazed with evaporated milk, slow-smoked on a rotisserie.
04:00:00 total
Serves 10
hard
Meat Main Course
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Ingredients
- whole suckling pig - 1
- salt - to taste (for seasoning and glazing)
- black pepper - to taste
- lemongrass - to taste (smashed)
- garlic - to taste (smashed)
- leeks - to taste (chopped)
- bay leaves - to taste
- star anise - to taste
- ginger - to taste (sliced)
- evaporated milk - to taste (for glazing)
Instructions
- Prepare the Pig: Season the inside of the pig with salt, pepper, and add lemongrass, garlic, leeks, bay leaves, star anise, and ginger inside the cavity.
- Sew and Season: Sew the cavity shut and season the outside with salt.
- Grill: Place on a rotisserie and grill, slow-smoking and glazing with evaporated milk for caramelization.
- Serve: After about 4 hours, when the pig has a golden brown color and is juicy, it's ready to serve.
