This morning, both my wife and I, have cooked a suckling pig for the family Christmas lunch.
Here you have the recipe and some pictures to ilustrate the process for cooking a suckling pig.
Recipe for “roast suckling pig”
Ingredients:
- One suckling pig (between 4 and 5 kilos)
- Thyme, oregano, some piece of garlics and salt.
- Lard of pig (about 250 grams)
- A glass of water
- Potatoes (optional)
Process:
- Preheat the oven for 1 hour at 150º.
- Mix the thyme, oregano, salt, garlic and lard. Spread this mixture to the pork.
- Cover with a piece of special paper or aluminium foil, ears and tail of the pork to avoid burning them.
- Put water, potatoes and pork in a baking tray.
Here you have the first pictures I made.
- Put the tray into the oven for 1 hour into the oven.
- From time to time, pour the sauce that you get, on the pork.
This is the look, after half an hour.
- After 1 hour rise the temperature to 190º or 200º to get the skin crisp. (keep this way for 15 or 20 minutes)
This should be the look, finally.
Tips:
- Keep an eye on the temperature! Not all ovens heat the same way.
- Add water if necessary.
- Make small cuts in the skin of the pork before cooking, to prevent air pockets.
That´s all.
Enjoy your meal!
