Kategorie

Spanish roast suckling pig

Name: Spanish roast suckling pig
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: 1 half suckling pig (about 2.5 kg); 500 ml water; 2 tbsp lard; 2 tsp coarse salt; 500 g potatoes; 3 garlic cloves; 2 rosemary sprigs; 2 tbsp olive oil

Zusammenfassung

Editorially simplified adaptation of a Spanish public-domain recipe. Source

Preparation

Heat oven to 160 C conventional. Remove pig 45 minutes ahead and pat dry.
Put water in a deep tray. Place pig skin-side down on a rack above it so it does not sit in water. Roast 90 minutes, topping up water if needed.
Cut potatoes into wedges; mix with garlic, rosemary, oil and salt and add beside the meat after 60 minutes.
Turn pig, dry the skin and rub with lard and salt. Raise oven to 200 C and roast 40 to 50 minutes until golden and crisp.
Rest 15 minutes, then portion.