Segovia-Style Roast Suckling Pig with Garlic and Bay

What you need

• 4.5 kg (10 lb) suckling pig, split lengthwise into two halves by the butcher, organs removed
• 8 cloves garlic, peeled
• 4 leaves bay leaves, dried
• 2 tbsp coarse sea salt
• 60 g (1/4 cup) lard, melted

Method

Restated from the original video

1. 1

   If the pig is frozen, thaw it in the fridge for 2 days. Rinse both halves under cold water.

2. 2

   Dry the halves thoroughly inside and out with paper towels, paying most attention to the skin.

3. 3

   Crush the garlic with the salt into a rough paste.

4. 4

   Rub the paste into the meat side of each half and lay 2 bay leaves on each. Leave the skin bare.

5. 5

   Heat the oven to 180 °C (350 °F).

6. 6

   Set each half skin-side down in its own roasting tin and pour 125 ml (1/2 cup) water into each tin.

7. 7

   Roast for 90 min, until the meat is tender and starting to pull away from the bones.

8. 8

   Turn the halves skin-side up and prick any large blisters with a skewer. Brush the skin all over with the lard.

9. 9

   Raise the oven to 220 °C (425 °F) and roast for 25-30 min, until the skin is deep golden and crackles when tapped. The ham must read at least 74 °C (165 °F) inside.

10. 10

    Cover loosely with foil and rest for 15 min.

11. 11

    Cut each half into portions with a heavy knife, pressing down hard through the skin. Serve with a piece of skin on every plate.

Imported from carnediem.blog. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.