LECHON DE LECHE COCHINILLO

6 kg Cochinillo
3-4 tbsps. salt (approximately ½ tbsp. salt per kilo of meat)
1-2 bottles beer
1 cup pounded garlic, include soft skin
12 stalks lemongrass, white part only (pounded)
Ground black pepper, to taste

- Wash the cochinillo with beer
- Pat dry, and season generously with salt, including the skin.
- Leave for 5 minutes. Wipe the skin to remove excess salt.
- Transfer the cochinillo in a sheet pan lined with foil or parchment paper.
- Stuff with pounded garlic and lemongrass.
- Bake in a preheated 350F oven for 3 hours, basting regularly with oil drippings
- After 3 hours, increase the oven temperature to 425F, and roast for another 30 minutes, or until the skin becomes crunchy.

Homemade liver sauce:

2 tbsps. oil
¼ cup minced onions
2 tbsps. finely minced garlic
1 cup liver spread or mashed boiled liver
2 cups water
¼ cup fine breadcrumbs
¼ cup brown sugar
¼ cup vinegar
Oyster sauce and fish sauce, to taste
Salt and pepper, to taste