Lechon

Method

Pat the cleaned piglet dry inside and out with kitchen paper. Mix crushed garlic, salt and black pepper, then rub generously all over the exterior and inside the cavity. Stuff the pig's belly with spring onions, thyme and bay leaves. Brush the skin thoroughly with vegetable oil. Place the pig on a sturdy roasting spit, securing it tightly with metal rods and bindings. Roast over hot charcoal or in a rotisserie for 4 to 5 hours, maintaining a consistent temperature of around 180°C, turning occasionally and basting with the rendered fat and a little water until the skin is crackling and golden brown. The meat should be completely cooked through and very tender when a skewer pierces the thickest part.