Want something special to celebrate Christmas or New Year? Then I think a roasted pig or lechon will make your celebration merrier for a lesser cost by cooking your own lechon de leche. A roasted suckling pig cost less than a bigger and more expensive roasted pig and the meat is tender and tasty.
Celebrate with Roasted Piglet
Looking for a special dish to celebrate Christmas or New Year? Look no further than lechon de leche. This dish offers the festive flair of a roasted pig at a lower cost, as a suckling pig is smaller and more affordable, yet offers tender and flavorful meat.
Cooking Instructions
Preparing the Pig Clean and prepare the dressed pig by scraping off the bristles. Rub a mixture of pepper, salt, and optional MSG onto the pig’s skin. Stretch the pig and secure it on skewers.
Roasting the Pig Cook the pig over a hot charcoal fire, basting it frequently with oil. Turn the pig around continuously to ensure even cooking.
Making the Sauce Place liver pate in a bowl. Add vinegar, breadcrumbs, sugar, salt, and freshly ground black pepper. Pour 40 milliliters of cold water into the bowl and stir.
Finishing the Sauce Finely chop garlic and onions. Heat lard in a large pan and sauté half of the garlic until golden and crispy, then set it aside. Add onions and the remaining garlic to the pan and sauté until soft and translucent. Pour in the pate mixture, including the liquid, and bring it to a boil. Let it boil rapidly for one minute.
Wrap-Up
Lechon de leche is a delightful dish that can elevate your festive celebrations without breaking the bank. By following these simple steps, you can create a delicious roasted piglet that will impress your guests and make your holiday season truly memorable.
How to Cook Lechon de Leche (Roasted Piglet)
Ingredients
- 4 kilos lechon de leche dressed piglet
- 1 Tbsp black pepper
- 3 Tbsp rock salt
- 1 tsp MSG optional
- Oil for basting
For the liver sauce:
- 100 grams liver pate or liver spread
- 75 ml vinegar
- 75 grams stale white breadcrumbs
- 50 grams sugar
- 1 tsp salt black pepper freshly ground
- 3 cloves garlic
- 3 onions
- 50 grams lard
Instructions
How to cook lechon de leche:
- Clean and prepare the dressed pig by scraping the bristles. Rub the mixture of pepper, salt and MSG (optional) onto the skin of the pig. Stretch the pig and secure on skewers.
- Cook over hot charcoal fire, basting frequently with the oil and turning it around continuously to achieve even cooking.
To make the sauce:
- Place the liver pate in a bowl. Add vinegar, breadcrumbs, sugar, salt and freshly-ground black pepper. Pour 40 milliliters of cold water into the bowl and stir.
- Finely chop the garlic and onions. Heat the lard in a large pan and sauté half the garlic until golden and crispy. Remove and set aside.
- Add the onions and the remaining garlic to the pan and sauté until soft and translucent. Pour the pate mixture, including the liquid, and bring to a boil. Let it boil rapidly for one minute.
Notes
Cooking Tips:
Tip 1: Preparing the Pig
- Scraping Technique: Use a sharp knife to scrape off the bristles from the pig's skin thoroughly, ensuring a clean and smooth surface for roasting.
- Seasoning Method: For maximum flavor, rub the pepper, salt, and MSG mixture generously onto the pig's skin, allowing it to marinate for at least an hour before roasting.
- Skewering Tips: Secure the pig on skewers tightly to prevent it from moving during cooking, ensuring even roasting and a crispy skin.
Tip 2: Roasting to Perfection
- Charcoal Fire: Use hot charcoal for cooking, as it provides the ideal heat for roasting the pig, giving it a smoky flavor and crispy skin.
- Basting Technique: Regularly baste the pig with oil while cooking to keep the meat moist and flavorful, enhancing its tenderness and taste.
- Even Cooking: Turn the pig continuously during roasting to ensure that all sides are evenly cooked, preventing any part from being undercooked or burnt.
Tip 3: Creating the Perfect Sauce
- Pate Mixture: When making the sauce, ensure the pate mixture is well-mixed with vinegar, breadcrumbs, sugar, salt, and pepper to achieve a balanced and flavorful sauce.
- Boiling Method: Boil the sauce rapidly for one minute to blend the flavors and thicken the consistency, creating a rich and savory sauce to complement the roasted pig.
- Garlic and Onion: Sauté garlic and onions until golden and crispy before adding the pate mixture, enhancing the sauce's aroma and adding a crunchy texture.
