Cuban-style Suckling Pig (Lechon Asado)
Published December 29, 1981
- Total Time
- 4 hours 10 minutes
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Ingredients
1 12-14 pound suckling pig
2 large onions, chopped
¼ pound butter
Kidneys, heart and liver, diced
3 cups cooked rice
3 cups cooked black beans
½ cup guava paste, diced
½ cup chopped parsley
Coarse salt and freshly ground black pepper
About 2 tablespoons olive oil
Nutritional analysis per serving (12 to 14 servings)
22 grams carbs; 273 milligrams cholesterol; 1484 calories; 58 grams monosaturated fat; 14 grams polyunsaturated fat; 48 grams saturated fat; 130 grams fat; 4 grams fiber; 1239 milligrams sodium; 53 grams protein; 1 gram sugar
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.
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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 3 ½ to 4 hours, or until an internal temperature of 155 to 160 degrees is reached.
Private Notes