LECHON DE LECHE COCHINILLO

6 kg Cochinillo
34 tbsps. salt (approximately ½ tbsp. salt per kilo of meat)
12 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