Cuban-style Suckling Pig (Lechon Asado)
- Total Time
- 4 hours 10 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 112-14 pound suckling pig
- 2large onions, chopped
- ¼pound butter
- Kidneys, heart and liver, diced
- 3cups cooked rice
- 3cups cooked black beans
- ½cup guava paste, diced
- ½cup chopped parsley
- Coarse salt and freshly ground black pepper
- About 2 tablespoons olive oil
Nutritional analysis per serving (14 servings)
1484 calories; 130 grams fat; 48 grams saturated fat; 0 grams trans fat; 58 grams monounsaturated fat; 14 grams polyunsaturated fat; 22 grams carbohydrates; 4 grams dietary fiber; 1 gram sugars; 53 grams protein; 1239 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Preheat oven to 350 degrees.
- Step 2
Saute the onion in the butter until soft. Add the diced liver, kidneys and heart and saute for two to three minutes. Add the rice, beans, guava paste and parsley. Season with salt and pepper. Mix thoroughly and correct seasoning.
- Step 3
Stuff the pig loosely with the mixture and sew the cavity or secure with skewers. Place the pig on a roasting rack and rub with olive oil. Roast for 3½ to 4 hours, or until an internal temperature of 155 to 160 degrees is reached.
Private Notes