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1. Order a young pig and get the butcher to clean it well. Scrape and wash it and slash the skin.
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2. Rub the incisions and the inside of the pig with peeled fresh ginger or with preserved ginger root, and then sprinkle generously with salt and soya sauce.
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3. If a European-type stuffing is used, do not put in too much, or the flesh will split during the cooking; sew up the belly opening if the pig has been stuffed.
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4. Truss with the front legs skewered backwards and the hind legs drawn forward, put into a large roasting tin, back uppermost, brush over with oil and sprinkle with salt.
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5. Cook in a moderate oven (350°F), allowing 30 minutes per pound and basting every 15 minutes.
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6. The native way of cooking a whole pig is to wrap it in aromatic leaves (replaced here by the ginger and soya sauce) and lay it on previously heated stones in a trench oven; vegetables like taro, sweet potatoes or green bananas are often included.
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7. More aromatic leaves and more hot stones are packed on top and the whole is left undisturbed for some hours.
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