LECHON DE LECHE COCHINILLO 6 kg Cochinillo 3-4 tbsps. salt (approximately ½ tbsp. salt per kilo of meat) 1-2 bottles beer 1 cup pounded garlic, include soft skin 12 stalks lemongrass, white part only (pounded) Ground black pepper, to taste - Wash the cochinillo with beer - Pat dry, and season generously with salt, including the skin. - Leave for 5 minutes. Wipe the skin to remove excess salt. - Transfer the cochinillo in a sheet pan lined with foil or parchment paper. - Stuff with pounded garlic and lemongrass. - Bake in a preheated 350F oven for 3 hours, basting regularly with oil drippings - After 3 hours, increase the oven temperature to 425F, and roast for another 30 minutes, or until the skin becomes crunchy. Homemade liver sauce: 2 tbsps. oil ¼ cup minced onions 2 tbsps. finely minced garlic 1 cup liver spread or mashed boiled liver 2 cups water ¼ cup fine breadcrumbs ¼ cup brown sugar ¼ cup vinegar Oyster sauce and fish sauce, to taste Salt and pepper, to taste