Adobo

• 1 medium onion, very finely chopped
• 1 head garlic, peeled and crushed
• 2 tablespoons

Mix all the ingredients together and season the pig inside and outside with the adobo which should be left on overnight.

During roasting, baste the pig with the adobo and the meat’s own juices and fat. If the peanut oil is omitted, increase the orange juice to 9 tablespoons.