Advertisement
Barbecued Pig
Lechón Asado
- Serves
12 to 15
- Difficulty
Easy
Published 1983
Barbecued pig is the customary dish for picnics and other openair parties. It is cooked out-of-doors over an open fire of live charcoal built on layers of stone (see Jacket).
Green plantains are peeled and roasted over the stones, to be eaten with the pig.
Aji-li-mójili, a sour garlic sauce, is the traditional dressing to be served with barbecued pig.
Ingredients
Method
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Part of
Advertisement
Advertisement
No reviews for this recipe