Entree: Palau – Roast Pig (A whole pig slow-roasted over coals or in an oven until the skin is crisp and the meat is tender)

Serving Size: 12

Approximate Time

Prep 30 min

Cook 5 hrs

Additional 30 min

Total 6 hrs

Ingredients

- 1 whole pig, cleaned and gutted, approx. 20 lb (9 kg)
- 1/2 cup (120 g) coarse sea salt, plus more for rubbing
- 20 cloves garlic, minced, approx. 2 oz (60 g)
- 1/4 cup (60 ml) coconut oil or melted lard
- 1/2 cup (120 ml) coconut water or water for basting
- 4 stalks lemongrass, bruised and roughly chopped
- 2 tbsp (30 ml) grated fresh ginger
- 1/4 cup (60 ml) brown sugar or coconut sugar
- 2 tbsp (30 ml) ground black pepper
- 1/2 cup (120 ml) fresh lime juice or kalamansi if available
- Banana leaves or large foil sheets for wrapping (as needed)
- Optional: 4–6 pandan leaves or bay leaves for aromatic stuffing

Instructions

1. Rinse and pat the pig dry. Combine the sea salt, minced garlic, grated ginger, brown sugar, black pepper, and lime juice to make a paste. Rub the paste all over the inside and outside of the pig, massaging into the cavity and under the skin where possible. Tuck bruised lemongrass and pandan or bay leaves into the cavity.
2. Allow the pig to marinate for at least 4 hours, preferably overnight in a cooler or refrigerator, turning occasionally to distribute the marinade.
3. Preheat a fire pit with hardwood charcoal to a steady medium-hot bed of coals, or preheat a conventional oven to 325°F (160°C) if pit roasting is not available. If using an oven, prepare a large roasting tray and set a rack.
4. If pit roasting: line the pit with hot coals and place a layer of banana leaves over the coals. Place the pig on a grate or on a bed of banana leaves, cover with more leaves and a layer of soil or a metal lid to trap heat, and roast slowly. If oven roasting: lightly brush the pig with coconut oil, lay on the rack, and tent loosely with foil.
5. For pit roasting, cook slowly for 4–6 hours depending on size, turning or rotating as needed and basting occasionally with coconut water. For oven roasting, cook for about 20–25 minutes per pound (45–55 minutes per kg), basting every 45 minutes with a mixture of coconut oil and coconut water; remove foil for the last 45–60 minutes to allow the skin to crisp.
6. The pig is done when the internal temperature in the thickest part of the shoulder and thigh reaches 165°F (74°C) and the skin is deeply browned and crisp; meat should pull easily from the bone.
7. Remove the pig and let rest for 20–30 minutes before carving. Reserve pan juices for serving or make a simple sauce by simmering the juices with a splash of lime juice and a pinch of sugar.
8. Carve and serve the roast pig family-style with ti root or taro, island greens, or steamed rice.