Huli Huli Roast Suckling Pig

Ingredients

Yield:

40 Servings

• Roast Suckling Pig

  • 1 Whole Suckling Pig Dressed 35-40lbs
  • 3 Cups Molokai Hawaiian Sea Salt
  • 3 Gallons Water
  • 1 Quart White Vinegar

• Spicy Kula Tomato Cilantro Relish

  • 2 Quarts Kula Vine Ripe Tomato, 1/2 inch diced
  • 2 Cups Sweet Maui Onion, 1/4 inch diced
  • 1/4 Cup Jalapeno, minced fine
  • 1 Cup Cider Vinegar
  • 1/2 Cup Fish Sauce

Preparation

Difficulty:

Medium

Time:

 

Total Time:

3 Hours

1. Roast Suckling Pig

   1. Bring water to a boil and add in white vinegar
   2. Place pig on a full sheet pan rack over a large sink
   3. Carefully pour the boiling water and vinegar mixture over the skin of the entire pig until liquid is gone
   4. Skin will tighten
   5. Pierce skin with a sharp ice pick multiple times, do not go too deep
   6. Rub the pig's cavity and the surface of the skin with sea salt
   7. Place pig in refrigerator near a fan and let skin dry overnight
   8. To roast pig on open fire start when flame is low and pig is secured to the spit and pig will not slip
   9. To roast in a Combi Oven have pig rest on sheet pan and rack
   10. Start at 450F for 45 minutes, then turn down to 350F until pig is fully cooked. 3 hours total
   11. Let pig rest about 30 minutes before carving
   12. Serve with Spicy Kula Tomato Relish

2. Spicy Kula Tomato Cilantro Relish

   1. Mix all ingredients together in a stainless steel bowl
   2. Let refrigerate for 2 hours before serving with pig