Lechon

Instructions

1. Rinse the pig with cold water, then dry it thoroughly, inside and out.
2. Mix the salt, pepper, grated ginger and crushed garlic, then rub the inside of the animal with this mixture.
3. Stuff the cavity with the halved limes, onion, lemongrass and lemongrass stalks, then close it with kitchen twine.
4. Prick the skin in several places and brush it with oil and vinegar to help it crisp.
5. Set the pig on a rack over a tray, place in the oven at 160 °C for 3 hours, basting the skin every 30 minutes.
6. Then raise the oven to 220 °C for 20 to 30 minutes until the skin is golden and crackled, then let it rest for 15 minutes before carving and serving with the liver sauce.