Table of Contents


LECHÓN AL HORNO (ROASTED SUCKLING PIG). Alimento Base: Suckling pig, Clean the pig, scraping with a knife
Tiempo de preparación 2 h 30 min
Tiempo total 2 h 30 min
Plato Suckling pig
Cocina Bolivia
Raciones 8 comensales


  • 1 suckling pig 6 1/2 lb more or less
  • 1 lemon
  • 1 cup ground cayenne pepper
  • 1/4 cup parsley finely minced
  • 1 spoonful thyme finely minced
  • 1 spoonful garlic 8 cloves, peeled, minced, and roasted
  • 11/2 spoonfuls ground salt
  • 11/2 teaspoons ground cumin
  • 11/2 teaspoons crumbled oregano
  • 1 teaspoons ground black pepper
  • 3/4 cup vinegar
  • 1/4 cup oil or butter

Elaboración paso a paso

  • Preparation
  • Clean the pig, scraping with a knife's edge any hair that might still be on the skin.
  • Rub the inside and outside of the pig with the lemon juice.
  • In a separate bowl mix all the ingredients, so that a sauce forms. Rub the pig with the mixture. Let it stand for one night.
  • Before putting the pig into the oven, sprinkle it with the juice that had dripped during the night.
  • Make small cuts in the joints of the shoulders and legs, separating the nerves of these limbs. This is done to avoid shrinking when cooking.
  • Place the pig in a deep baking dish to receive the juice that drips when cooking, with the skin downwards so that, in contact with the juice, it cooks first.
  • One hour later, turn the pig over so that the skin already cooked turns golden and crunchy. Let it cook for about three hours over medium heat (American oven: 350ºF; European oven: 176ºC).
  • Remove the baking dish from the oven and cut the meat into medium size pieces (about 3 to 4 inches).