Preparation time: 10 min - Cooking time: 2 h 30 min
People 6
Ingredients
1 suckling pig of 2,5 k
Gorda
½ l water
Extra virgin olive oil
Crafting
Wash the suckling pig under cold water until it is white inside and out. Open in half along the belly, without breaking the skin. In a clay pot, place some small planks on the bottom.
Arrange the suckling pig on top with the open interior part facing up. Season and add the water. Put in the oven at 200ºC for 1 hour. Remove from the oven, turn the suckling pig over and prick the skin with a fork.
With a brush, brush the suckling pig's back with oil. Put in the oven for ½ hour or ¾ hour more (add more water if necessary). Protect the ears and tail with aluminum foil, so they don't burn. Continue cooking until the skin is golden and crispy. Take out of the oven. Recover the cooking juice.
Note: Remove the suckling pig whole. It is tradition to break the suckling pig with the edge of a plate and serve the pieces with the cooking juices on the side, so that the crust does not become soft.
See all recipes with origin: Castilla y Leon
