The piglet must be small, preferably a bed and has to kill the day before being roasted.
| 🚻 | 🕘 | 🍵 | 🤯 |
| Ingredients to make roast to the rod: |
| A Down of 20 to 25 pounds 2 tablespoons of salt 2 heads of garlic 10 blades of coriander or to taste 1 teaspoon of pepper 10 AjÃes Creole green 2 teaspoons of achiote 1 cup of sour orange juice 2 tablespoons of oregano 2 large onions |
Ingredients to make roast to the rod:
2. After peeling it, bleeding and cleaning it scrupulously (it peels with boiling water, â€with a sharp knife). It is suggested that the pig is stabbed as 50 times (3/4 inch openings).
3. The garlic with oregano, pepper, salt, corner, green peppers, onion and achiote are crushed well; The sour orange juice is gradually added.
4. The piglet is marked or seasoned, inside and out and is marinated for 5 or 6 hours (but it is better from the previous day).
5. Then it is placed in a rod, tied the legs to the stick, (you can wear aluminum nails to secure in the rod).
6. It is allowed to drain all night in perpendicular position.
7. The next morning the fire is turned on in the open air, the piglet is put on the coals, resting the rod in two wooden wonders stored on the earth.
8. The person in charge of roasting it sits at the head, turning it slowly for four or five hours, moistening the horn occasionally with a bunch of wet chicken feathers and uniform.
9. This task can occupy several men taking shifts in the process.
10. Next to the fire, on earth the green bananas are roasted to the embers to accompany the milky.
11. After the banquet reserves the head to make rice on head the next day.
12. Mor, the Cuchifritos and La Gandinga are other dishes derived from the milky.
