Suckling Pig Recipe irene wong

• Suckling Pig of 12-15 lbs
• 4 stalks of lemongrass cut half (crushed)
• 1 cup salt
• 5 tbs whole black pepper (crushed coarsely)
• 8-10 pcs bay leaf
• 2 pcs medium garlic bulbs (peeled and crushed)
• 3 bunches of spring onion (sliced into 2 inches)
• 1 can of Coke
• 1 roll of kitchen twine and large needle for meat

1. Rinse the pig in cold water and set aside.
2. Preheat oven to 475F.
3. Season the pig inside and out with salt and pepper generously.
4. Rub and spread the interior.
5. Fill inside carcass with garlic, lemongrass, bay leaf and spring onions then close the opening by sewing it.
6. Pour the soda over the piglette.
7. Transfer the pig in baking sheets with stomach down with back legs tucked underneath.
8. Roast the pig for 2 hours til gets red and crispy.
9. Let the piglette cool before carving.
10. If the ears or mouth becomes too brown, cover with foil.

stalks of lemongrass, salt, black pepper, bay leaf, garlic, onion, roll of kitchen twine

Taken from www.chowhound.com/recipes/suckling-pig-31144 (may not work)