¡Mira cómo cocinamos un lechón completo paso a paso!

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil offers healthy fats while canola is more budget-friendly.

white wine

🥗Healthier: non-alcoholic wine

💰Cheaper: apple cider vinegar

Non-alcoholic wine retains flavor, while vinegar adds acidity.

Prepare the suckling pig by brining it overnight in water with salt, oranges, lemons, and rosemary.

Remove the pig from the brine and dry it thoroughly with a clean cloth.

Open the ribs slightly to ensure even cooking.

Rub olive oil on the pig and squeeze some orange juice over it.

Season the inside with salt, black pepper, and habanero chili powder, and paprika, focusing on the rib area.

Preheat the wood-fired oven to approximately 450-500°F.

Place the pig in the oven with the ribs facing up and roast for 1.5 hours.

After 1.5 hours, flip the pig over and spread melted lard over the skin.

Cover the ears with aluminum foil to prevent burning.

Return the pig to the oven for another 1.5 to 2 hours, checking for a crispy skin and even browning.

While the pig cooks, prepare a salsa verde by blending tomatillos, garlic, onion, cilantro, and serrano chili with salt.

Slice red onion into thin strips for serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary