Preparation

cleaning and flaming the piglet; put in boiling water for a while, to be able to peel.

then cut it and spread orange and salt. Mix this preparation with the remaining orange and spread the orange and salt.

bake the garlic and mash it with the achiote, spices and salt.

Mix this preparation with the rest of the orange and spread the cochinite with them, leaving in a cool place for 24 hours.

then place in a saucepan with some leaves on top and bake in the barbecue oven, letting it cook for about 3 hours so that it cooks perfectly. serve hot.

Ingredients

  • 1 tender suckling pig, about 4 kg.
  • 8 oranges
  • 12 garlic cloves
  • 15 cumin
  • 25 gms. pepper
  • 1 teaspoon of achiote
  • banana leaves
  • 1 teaspoon oregano
  • Salt