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Roast suckling pig

Castilla y Leon

Castilla y Leon
  • Ingredients

    Ingredients for 6 people: 2,1/2 kg of suckling pig 1 head of garlic 500 g of potatoes 1 large onion 1/2 cup of white wine bay leaf salt ground pepper 1/4 cup of olive oil.

  • Preparation

    Wash the suckling pig and dry. Singe the ears, trotters and any part containing hair or down over a flame. Coat the suckling pig evenly with lard. Season the suckling pig evenly with salt and pepper. Place the suckling pig with the skin facing upwards. Heat the oven to maximum. Moisten the suckling pig with water and salt and roast at a medium heat for an hour, until the skin is crisp and golden. Peel the potatoes and the onion and cut them into slices 1/2 cm thick.Remove the suckling pig and put the onion and potatoes at the bottom of the dish. Place the suckling pig on top, pour on the wine and put back in the oven for about 50 minutes or until the meat is tender and ready to eat.

Category: Main course

Cooking time: 2 hours 30 minutes

Price: Medium

Season: Autumn-Winter

Find out more about The cuisine of Castile-León
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