Entree: Solomon Islands – Roast Pig (Whole pig slow-roasted over coals or in an earth oven with coconut and island aromatics)

Serving Size: 10

Approximate Time

Prep 30 min

Cook 8 hrs

Additional 6 hrs

Total 9 hrs

Ingredients

- 1 whole pig, approx. 25 lb (11 kg)
- 1 1/2 cups (360 ml) coconut cream
- 8 cloves (approx. 24 g) garlic, crushed
- 4 tbsp (60 ml) grated fresh ginger
- 6 stalks (approx. 90 g) lemongrass, bruised and halved
- 2 cups (480 ml) coconut oil or melted coconut cream for basting
- 1/2 cup (120 ml) fresh lime juice
- 1/2 cup (120 g) brown sugar, packed
- 1/4 cup (60 g) coarse sea salt
- 2 tbsp (30 ml) freshly ground black pepper
- 4 large (approx. 600 g) onions, quartered
- 8 sprigs (approx. 20 g) fresh thyme or local island herbs
- 6 bay leaves (approx. 6 g)
- Banana leaves for lining and wrapping
- Hot coals or charcoal for roasting (no measurement required)
- Rivets or kitchen twine for trussing (no measurement required)

Instructions

1. Prepare the pig: clean and pat dry the whole pig. Truss the legs and secure the cavity so it holds stuffing and keeps shape.
2. Make the marinade: in a bowl combine coconut cream, crushed garlic, grated ginger, lime juice, brown sugar, coarse salt, and black pepper until smooth.
3. Stuff aromatics into cavity: place bruised lemongrass stalks, quartered onions, thyme sprigs, and bay leaves inside the pig’s cavity.
4. Rub and rest: rub the marinade all over the pig, inside and out. If possible, refrigerate or rest in a cool place for 4–12 hours to let flavors penetrate.
5. Prepare the roasting pit or spit: for an earth oven (umu), dig a shallow pit, build a hot bed of coals and embers and line with large stones; for a spit, set up a sturdy rotisserie over steady coals. Lay banana leaves on the stones or spit platform.
6. Wrap and position: lay the pig on the banana leaves and wrap loosely so leaves contact the skin. Place the pig in the pit or secure on the spit above the coals. Cover the pit with more banana leaves, wet mats, and soil if using an earth oven.
7. Roast slowly: maintain even, moderate heat and roast for about 6–8 hours for a 25 lb (11 kg) pig, turning occasionally if on a spit, or re-covering hot coals if in a pit. Baste every 45–60 minutes with additional coconut cream or coconut oil to promote browning and keep meat moist.
8. Check doneness: the skin should be deep golden and crisp, and thickest parts of the shoulder and thigh should register at least 160°F (71°C) and feel tender; juices should run clear.
9. Rest and carve: remove from heat, unwrap, and let rest 20–30 minutes before carving. Serve large pieces family-style with root vegetables, taro, or coconut-based sauces.
10. Optional finish: crisp skin under a high broil or over direct coals for a few minutes if needed before serving.