Roast whole Pig. Welcome back to my channel Kitchen Foods. How to roast a whole pig (how to make Lechon). This video was taken in the Philippines during my holiday.
I've roasted suckling pigs in many different ways—hot oven to low oven, low and slow the whole way, moderate heat, butterflied and blasted—and every single method will deliver juicy, succulent flesh. When picking a pig, make sure you communicate to your butcher that you want a whole pig for a pig roast. You will also need to tell them how big of a pig you want, and when you want to pick it up. You can cook Roast whole Pig using 16 ingredients and 26 steps. Here is how you cook that.
Ingredients of Roast whole Pig
- It’s of Brine.
- Prepare 4 gallon of Cold Water.
- You need 3 gallon of Apple Juice.
- You need 6 lb of Brown Sugar.
- You need 4 1/2 cup of Morton's Kosher Salt.
- Prepare 48 clove of Garlic.
- You need 48 of Whole Cloves.
- It’s 18 of Whole Bay Leaves.
- It’s 12 oz of Ginger.
- It’s 9 of Oranges.
- It’s 4 tbsp of Whole Peppercorn.
- You need 1 large of Bag of Ice.
- Prepare of Pig.
- It’s 45 lb of Dressed Pig.
- Prepare 1 of La Caja China.
- Prepare 44 lb of Charcoal.
A pig roast or hog roast is an event or gathering which involves the barbecuing of a whole pig. Pig roasts, under a variety of names, are a common traditional celebration event in many places including the Philippines, Puerto Rico and Cuba. Pig roasts are a communal tradition in many cultures, a way to bring friends and neighbors together for food and fun. Because of how long it takes to slow-roast a pig the old fashioned way.
Roast whole Pig step by step
- Two days prior to roasting the pig, make the brine. To start the brine, first dissolve the sugar and salt in a large stock pot with approximately half of the water (~2 gallons) over low heat..
- Stir the pot frequently to prevent forming a lump of salt and sugar on the bottom of the pot..
- While the pot simmers, peel the garlic and crush it. Also thinly slice the ginger. Note: Save yourself a lot of time and effort by buying a bag of whole peeled garlic cloves from a Sam's Club or Costco..
- Once the salt and sugar has completely dissolved, turn off the heat..
- While the water is still hot add the garlic, ginger, whole cloves, bay leaves, and peppercorns..
- Allow the mixture to cool to room temperature..
- Using a hammer and a thick spine knife or sharp hatchet, split the backbone of the pig from inside the cavity..
- Place the pig in a large watertight cooler..
- Add the apple juice, the remaining water, ice, and the salt/sugar water mix to the cooler..
- Cut the oranges into quarters. Squeeze the juice of these pieces into the cooler. Throw the orange peel into the cooler with the pig..
- Ensure the pig is completely covered with brine. Check the pig daily to ensure there is still plenty of ice in the cooler and that the pig remains below 38 F..
- After 48 hours of brining, empty the cooler of brine. Remove the pig and thoroughly rinse with cold water. Note: Using a garden hose make this much easier..
- Place the pig in the wire rack that comes with La Caja China..
- Ensure the pig is dry as can be and place it in the Caja China belly side up..
- Put the lid on the box. Add approximately 12 pounds of charcoal to the top of the box and light. Note: Using match ready charcoal for the initial charcoal load is a great time saver. Making two mounds near the ends of the box makes it easier to light and gets the heat going near the thickest portions of the pig..
- After the charcoal is completely lit, use a metal rake to spread the coals out evenly..
- After 1 hour, add 8 more pounds of charcoal. Repeat this 2 times, once at the 2 hour mark and again at 3 hours of cooking time..
- After 4 hours of cooking, remove the top grate and shake off the ash. Set it on the installed stand. CAUTION: The coal pan and the pig are both very hot. Use a friend and thick BBQ gloves to do this..
- Now remove the lid and dump the hot ashes into a metal bucket..
- Put the lid back on and place the coal tray back in place on the lid. Now you can remove both and set them on the installed stand to give yourself access to the pig..
- Flip the pig. Simple pick up one end of the pig and flip end over end..
- Using a sharp knife score the skin with large X's between the grating wire..
- Put the lid with charcoal pan back on and add 8 pounds of fresh charcoal to the hot charcoal..
- After 30 minutes, check the pig. If the skin is crispy, remove from the box. Otherwise, replace the lid and cook for another 10 minutes and check again. Repeat this as many times as is necessary to get the desired crispness. Note: If your pig is done, but you are not ready to serve, simply pick up the lid and rotated 45 to 90 degrees and set it back down on the box. You now have a large warming drawer..
- Remove the pig from box. Remove the holding grate. Slice and serve. I like to separate the skin into separate pans and cut the meat into bite size chunks. CAUTION: The pig meat will be very hot..
- Serve with Hawaiian rolls, corn tortillas, or lettuce wraps. Add BBQ, hoisin, or tomatillo sauce and enjoy..
Pick up a whole, gutted, and hairless pig from your. If you ever wanted to know how to do a backyard pig roast, look no further. So on to the pressing question on everyone's mind, a pig roast? … Like a whole pig? Roasting an entire pig is easier than you think. There's something primal about cooking a whole animal.