MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Filipino-Style Suckling Pig
Categories: Pork, Vegetables
Yield: 11 servings

8 kg Suckling pig
10 cl Crushed garlic
1 tb (ea) coarse salt & cracked
- pepper
750 mL Soy sauce
750 mL Olive oil

MMMMM----------------VEGETABLES TO FILL CAVITY-----------------------
Carrots; peeled
Apples; cored
Garlic cloves
Springs of parsley
Lemongrass

EQUIPMENT: heavy wire and a pair of pliers (to stitch
the belly of the pig). This is usually provided with the
spit. A shovel, for moving the hot coals around

NOTES: Oven temperatures are for conventional; if using
fan-forced (convection), reduce the temperature by 20°C.
We use Australian tablespoons and cups: 1 teaspoon
equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250
ml.

All herbs are fresh (unless specified) and cups are
lightly packed.

All vegetables are medium size and peeled, unless
specified.

METHOD: First, light the barbecue coals. The coals are
not ready until white (no flame should be present when
cooking). This will take an hour or two.

With a sharp knife, remove the tail and ears of the pig.
Turn the pig over and remove the kidneys and any loose
fat.

Rub the surface of the pig with crushed garlic, ensuring
it is well massaged in. This will add flavour as well as
moisten the skin. Once thoroughly massaged, place the
remaining pieces of garlic inside the cavity of the pig.

Apply a liberal amount of coarse salt to the skin and
massage well. The salt is crucial to dry the skin and
create a perfect crackling. Add salt and pepper
liberally to the cavity.

Apply a liberal amount of pepper to the skin.

To ensure an even roast, fill the cavity with the
rough chopped onions, carrots, apples, garlic and
parsley. Once the cavity is filled, stitch the belly
closed with heavy wire, ensuring a tight seal.

Massage the soy sauce into the skin. This will help
create a golden-brown colour.

To mount the pig on the spit, place it flat on a large
bench or table, belly down. Instructions will be
provided on how to use the spit attachments (each varies
slightly). Ensure you have them all in place as you
slide the main axle along the length of the pig. The
axle is inserted from the rear of the pig. It is vital
that the pig does not slide around on the axle - check
it prior to loading onto the spit.

An 8 kg pig will require approximately an hour and a
half to two hours of roasting time.

With a shovel, move the bulk of the coals to the edges,
underneath the legs and shoulders, with only a small
amount of coals under the mid-section. The legs and
shoulders are the thickest areas and require the most
heat.

As the pig cooks, ensure the colour remains even. If any
patches are lighter in colour, move more coals under
this area. If an area is darkening too quickly, move
coals away.

Occasionally, apply olive oil with a basting brush to
improve the crackling.

In the late stages of roasting, the vegetables in the
cavity of the pig will soften and release their juices.
It’s a good idea to wipe the juices away to maintain an
even finish on the skin.

When the knuckles of the pig begin to be exposed, the
pig will be close to ready. To test, stop the rotisserie
and insert a meat thermometer into the thickest portion
of the leg of the pig. A reading over 70ºC/160ºF will
indicate the pig is ready. Alternatively, insert a small
knife for 30 seconds and remove to test whether the tip
of the knife is hot.

It’s important to move the pig to the place you wish to
serve it, prior to removing the spit-mounting from it,
as the connective tissues will have cooked and the pig
may fall apart if it’s moved after the apparatus is
removed. Turn the rotisserie off and use tea towels or
oven mitts to handle the spit-mounting. You will need
two people to move the roasted pig.

Once the pig is in its final position, carefully remove
the spit-mounting, carve and serve.

Serves: 10 - 12

RECIPE FROM: https://www.sbs.com.au

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