Ingredients
- 1 cleaned suckling pig (approx 4½ kg/10 lb)
- salt, to taste
- several bay leaf stems
- water
- 3½ oz (100 g) lard
How to Make It
- Using a cleaver or a large knife, split the suckling pig in two lengthwise along the spine. Season with salt.
- Arrange the bay leaf stems in an earthenware dish, and then place the suckling pig (skin-side down) on top, so that it doesn’t touch the bottom of the dish. Pour over the water until it reaches a depth of about 1 cm (⅓ in).
- Roast the pig in a pre-heated oven at 180°C (350°F) for one hour, then remove from the oven and turn, so that the skin side is facing upwards.
- Prick the pig skin with a knife a few times to ensure air bubbles don’t form, then apply the lard to the skin with a brush, and return to the oven. Cook for another 45 minutes or so, until the suckling pig is golden brown all over, and the skin is crunchy.
- Serve the roast pig with the juices left from cooking, adjusting for seasoning, alongside it.
