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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
 
MMMMM

... "My problem lies in reconciling my gross habits with my net income" E Flynn
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