Lechón a la Cruz

Lechón a la Cruz, a staple from Argentina's lavish culinary repertoire, is a ceremonious and delightful way to roast a suckling pig over an open fire. Known for its crispy skin and tender meat, this dish transforms communal gatherings into unforgettable feasts. Let's embark on this cultural journey and bring the rich flavors of Argentina to your table.

Ingredients

🐖 1 whole suckling pig approximately 20 lbs
🧄 1 bulb of garlic, finely minced
🧂 2 tablespoons salt, preferably sea salt
🧈 1 cup unsalted butter, Kerrygold
🌿 1 tablespoon freshly ground black pepper
🍋 2 large lemons, preferably organic, halved
🍾 1 cup white wine, good-quality Argentine Torrontés
🌿 Fresh rosemary sprigs for garnish
🔥 Wood logs, preferably hardwood like oak or mesquite for the fire

Instructions

1- Prepare the Suckling Pig:

• Begin by thoroughly cleaning the pig inside and out with cold water. Pat dry with paper towels to remove excess moisture.
• Rub the inside of the pig with minced garlic, salt, and black pepper. Ensure the seasoning mixture is evenly distributed.

2- Butter and Lemon Marinade:

• In a small saucepan, melt the unsalted butter over medium heat until it's liquid but not browned.
• Squeeze the juice from the lemons into the melted butter, mix until well incorporated, and set aside.

3- Securing the Pig:

• Secure the pig on a specially designed cross or spit. Ensure that the pig is affixed firmly to avoid any slipping.
• Baste the pig generously with the butter and lemon mixture, reserving some for later basting.

4- Setting Up the Fire:

• Place the wood logs in a fire pit and ignite. Allow the fire to build up, then let it die down to hot embers.
• Position the pig at least 40 inches above the embers to ensure slow and even cooking.

5- Cooking Process:

• Roast the pig slowly, turning occasionally. Baste it with the remaining butter and lemon mixture at intervals.
• After approximately 2 hours, begin to apply a mixture of white wine using a brush. Continue to turn and roast for a further 1-2 hours, ensuring that the skin turns golden and crispy.

6- Serving:

• Once cooked through, remove from the cross and let it rest for 15-20 minutes.
• Garnish with fresh rosemary sprigs and carve the pig into portions. Serve with sliced lemon wedges.

Prep Time: 1 hour
Cook Time: 4 hours
Total Time: 5 hours
Servings: Serves 12-15
Nutritional Information (per serving):

• Calories: Approximately 420
• Proteins: 35g
• Fats: 30g
• Carbohydrates: 1g
  Equipment:
• Cross or spit specifically designed for Lechón a la Cruz
• Grill brush
• Small saucepan, Cuisinart Chef's Classic preferred
• Fire pit or designated barbecue area

Cooking Tips:

• Use hardwood for rich, aromatic smoke.
• Indirect heat is crucial for even cooking without burning the skin.
• Adding more wood to maintain the embers may be necessary depending on weather conditions.

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Lechón a la Cruz

Posted by Waivio guest: @waivio_hivecooking