- 2 lemongrass stems, white part only, finely sliced
- 6 pomelo leaves, finely sliced
- 3 spring onions, finely sliced
- 1 tbsp salt
- ½ tbsp five spice powder
- 1 small whole black pig, 3-4 kg
- 1 cup wild honey
- 1 cup vegetable oil
- 4 baguettes
- light soy sauce
- chilli, sliced
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
In a mixing bowl, combine lemongrass, pomelo leaves, spring onions, salt and five spice powder, and mix well.
Insert this mixture into the cavity of the pig.
Brush the skin of the pig with honey and oil. On medium heat, begin to rotate the spit every few minutes.
Baste the pig with oil every five minutes.
Roast for a total of 40 minutes.
To make the dipping sauce, combine the soy sauce and chilli in a small bowl.
Serve the pig with baguettes and dipping sauce.