Procedure

1. Pigs must be 5.5 kg to 6 kg dressed weight. I get pigs this size at Landers.

2. Wash the cavity of the pig by pouring hot water into it. Drain. Pat dry the entire piglet. If the piglet is freshly slaughtered, washing the cavity with hot water may be omitted.

3. Rub internal part with 1/3 c Chef Reggie’s Sea Salt.

4. Combine stuffing/filling ingredients and mix in a bowl.

5. Insert stuffing in the cavity.

6. Sew up opening(s).

7. Rub salt on the skin until salt melts and is absorbed by the skin.

8. Put pig on a rack over a baking tray.

9. Oil the ears and the tail and wrap with foil.

10. If time permits, let pig sit for 2-3 hours to marinate. This step may be omitted.

11. Roast in 325 or 350o F oven for 1½ hours. Increase heat to 375o F and continue to roast until skin is nicely golden brown and crisp. (In class it was roasted at 350o F all throughout.)

12. Let rest 15 minutes before serving.

Ingredients

1-5.5 kg lechon de leche

1/3 cup sea salt – for rubbing inside the pig and the skin

STUFFING/FILLING

250g young banana leaves (light green color), chopped

3 cup tender shoots of sampaloc leaves and florets

¼ cup roasted peppercorns, lightly crushed

1 Tbsp vegetable oil