Roast suckling pig

• For 6 people
• Preparation time (dont cuisson) : 300 minutes
• Cooking time : 240 minutes
• Difficulty (0 to 5) : 4

Ingredients

• Suckling Pig
  • Suckling pig (10-12 pounds) : 1 whole
  • Salt : 2 tbsp
  • Olive oil : 1/4 cup
  • White wine : 1 cup
  • Water : 1 cup
  • Garlic : 6 cloves
  • Rosemary : 2 sprigs

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Steps

• Preheat the oven to 350°F (180°C).
• Rub the suckling pig with salt and olive oil, making sure to coat it evenly.
• Place the pig in a roasting pan and add the white wine, water, garlic cloves, and rosemary sprigs.
• Roast the pig in the preheated oven for about 4 hours, basting it every 30 minutes with the pan juices.
• Increase the oven temperature to 450°F (230°C) for the last 30 minutes to crisp up the skin.
• Remove the pig from the oven and let it rest for 20-30 minutes before carving and serving.

Tips

• Make sure to monitor the internal temperature of the pig to ensure it is cooked through.
• Serve the roast suckling pig with traditional Spanish sides like roasted potatoes and a green salad.

Information

• This recipe requires a large roasting pan to accommodate the whole suckling pig.
• Suckling pig is a delicacy in Spanish cuisine and is often served at special occasions and celebrations.