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   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 20oC. We use Australian   
     tablespoons and cups: 1 teaspoon equals 5 mL; 1 tablespoon 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 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   
        
     Uncle Dirty Dave's Archives   
       
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