Ingredients:
whole suckling pig split roasted until crisp
15 gms. black pepper, ground
50 gms. salt
5 kls. suckling pig
Directions:
Clean and prepare the suckling pig by scraping the bristles of the skin.
In a small bowl, mix salt and black pepper; set aside.
Rub the stomach of the suckling pig with the salt and black pepper mixture.
Split with the skewer and roast over charcoal fire.
Roast until crispy brown.
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