Lechon

Instructions

1. Thoroughly clean the pig inside and out, ensuring all hair is removed. Rinse with water and pat dry.
2. In a large bowl, combine rock salt, soy sauce, and calamansi juice. Rub this mixture all over the pig, including the cavity.
3. Stuff the cavity with lemongrass, garlic, and onions. Sew the cavity shut using kitchen twine or skewers.
4. Secure the pig onto a large bamboo spit, ensuring it's balanced for even cooking.
5. Prepare a large pit with charcoal. The pit should be wide enough to accommodate the length of the pig.
6. Wrap the pig with banana leaves to prevent the skin from burning in the initial stages. Secure the leaves with twine.
7. Roast the pig over the charcoal pit for 4-6 hours, rotating constantly to ensure even cooking. Baste occasionally with a mixture of vegetable oil and coconut water.
8. Remove the banana leaves in the last hour to allow the skin to crisp up. Continue basting and rotating.
9. Check for doneness by inserting a meat thermometer into the thickest part of the pig; it should read at least 145°F (63°C).
10. Once cooked, remove the pig from the spit and let it rest for 15-20 minutes before carving.