Wednesday, March 7, 2012

Lechon de Leche

whole suckling pig split roasted until crisp
15 gms. black pepper, ground

50 gms. salt
5 kls. suckling pig


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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