Lechon Asado Puertorriqueno Puerto Rican Roasted Suckling Pig Food

LECHON ASADO PUERTORRIQUENO (PUERTO RICAN ROASTED SUCKLING PIG)

Steps:

• Preparation
• Combine the garlic, onion, salt, pepper, and oregano with the oil.
• Wash and dry the pig thoroughly. Marinate it in the garlic-and-oil mixture for a few hours or overnight.
• Preheat the oven to 350F.
• Set the pig in a large roasting pan. Insert a ball made of aluminum foil into the pig's mouth. Fold the hind legs under the belly and tie them in place. Cover the ears with small pieces of foil. Bake for 3 to 3-1/2 hours, basting occasionally with corn oil, until the leg juices run clear when pricked with a fork.
• To serve, transfer the pig to a serving tray and insert the orange into its mouth.
• Let the pig rest for 10 to 20 minutes before you carve the meat.

CUBAN-STYLE SUCKLING PIG (LECHON ASADO)

Steps:

• Preheat oven to 350 degrees.
• Saute the onion in the butter until soft. Add the diced liver, kidneys and heart and saute for two to three minutes. Add the rice, beans, guava paste and parsley. Season with salt and pepper. Mix thoroughly and correct seasoning.
• Stuff the pig loosely with the mixture and sew the cavity or secure with skewers. Place the pig on a roasting rack and rub with olive oil. Roast for 3 1/2 to 4 hours, or until an internal temperature of 155 to 160 degrees is reached.