MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Filipino-Style Suckling Pig
Categories: Pork, Vegetables
Yield: 12 Servings
8 kg Suckling pig
10 cl Garlic; crushed
1 tb Coarse salt
1 tb Cracked pepper
750 ml Soy sauce
750 ml Olive oil
MMMMM-----------------VEGETABLES TO FILL CAVITY----------------------
Carrots; peeled
Apples; cored
Garlic cloves
Parsley sprigs
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
tb and cups: 1 ts equals 5 mL; 1 tb equals 20 mL; 1 cup equals 250 mL.
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 70 C/160 F 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.
Recipe FROM:
https://www.sbs.com.au
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