Boneless Baby Lechon i so delicious, The recipe was quick an d easy and tasted fantastic. Serve for your family and friends, from  ABS-CBN Food Entertainmnet recipe by Myrna Segismundo. 

Ingredients 

Serves 10 to 12

1 suckling pig, head and legs

removed, deboned, trimmed, and

halved lengthwise (yield 2 to 3 kilos)

1/2 cup olive oil

salt and pepper, to taste

2 stalks tanglad (lemon grass)

6 sprigs fresh thyme

2 tablespoons minced garlic

butcher’s thread, for tying

fresh thyme, for garnish

Method 

Preheat oven to 300°F.

Brush both sides of the slabs of the deboned suckling pig with olive oil and season with salt and pepper. 

Lay the half portion of suckling pig with the flesh side up on a tray and line the center of each slab with 1 stalk ternon grass, 3 sprigs fresh thyme and 1 tablespoon garlic.

Roll each of the pork slabs with both ends of the skin slightly overlapping each other to form a cinder. Bind with butcher’s thread.

Roast the suckling pig in the for 1 hour and baste with olive oil. 

Raise the temperature to 350°F and continue basting occasionally for another hour or until the lechon skin is golden brown.

Remove from oven and let rest on a tray. As the lechon cools down, it will start to get crisp. Remove the thread binding before serving.