Roast Suckling Pig ~ Lechon

Ingredients :

• 1 suckling pig and its liver
• salt and pepper, to taste
• 12 tamarind leaves or lemon slices
• melted lard or oil
• 1¼ cups boiling water
• 5-6 cloves garlic, finely chopped
• 2-3 medium onions, sliced
• 3 tbsp lime juice or vinegar
• 1-2 tbsp sugar

Preparation and Cooking Instructions

1. Have your butcher prepare the suckling pig for roasting. Reserve the liver, which will be used in the sauce.
2. Rub the inside of the pig with a mixture of salt and pepper, put the tamarind leaves or lemon slices inside, and brush the outside liberally with lard or oil.
3. Roast on a spit, or on a grid in the oven preheated to 190°C allowing 35 minutes per 500g. Protect the ears with oiled greaseproof paper or foil and baste the suckling pig frequently with the pan juices. Meanwhile, make the sauce. Slice the liver, brown lightly in 2 tbsp lard, then chop or mince. Add the boiling water and rub the mixture through a fine sieve or put through a blender.
4. Heat 2 tbsp lard or oil and brown the garlic. Remove and keep on a dish. In the same fat fry the onions until just soft, but do not allow them to color.
5. Add liver sauce to onions, sprinkle with lime juice or vinegar, and season to taste. Simmer very slowly, stirring all the time.
6. Pour the sauce into a heated sauceboat, sprinkle garlic on top and serve with the roast suckling pig.