Chinese Roast Pig

Chinese Roast Pig Yield: 1 pig, 40 lbs.

Ingredients 1 ea. Pig, 60 lbs., split 1.5 cup Roast pig seasoning

Procedures: 1. Prick the skin of the pig. 2. Remove leg bones from both the front and back legs. Also remove the shoulder bones and the first five rib bones from both sides. 3. Score the meat on the inside of the pig to allow the meat to marinate and for more even cooking. 4. Season the inside of the pig. 5. Prepare pig to dry by inserting two rods through the pelvis bone and a long narrow piece of wood down the center of the pig (from tail to midway of the pig and a smaller piece of wood to keep the ribs open, allowing heat to enter through the cavity to cook from the inside also. 6. Hang and dry for one day in the refrigerator. The drier the skin, the crispier and more blistery the skin will become. 7. Hang and roast in a Chinese barbeque oven for 2 hours. 8. Start at high heat for the first ½ hour to get the skin blistering and crisp. 9. Then lower the heat for the last 1 ½ hours.

Notes: Roasting times for: 100 lb. Pig; 3 hours 40 lb. Pig; 1 ½ hours (Seasonings must be adjusted)