for 10 servings
- 12 cloves garlic, minced
- 2 tablespoons black pepper
- 2 tablespoons salt
- 10 lb suckling pig (4.5 kg), patted dry
- 4 stalks lemongrass, pounded, tough outer layer removed
- 1 large white onion, quartered
- 1 bunch green onion
- 1 ½ lb longanisa humada (680 g)
- ¼ cup soy sauce (60 g)
- 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.
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