Ingredients (serve 6):
- 3 or 4 kg suckling pig
- 100 g fresh lard
- 4 garlic
- Bay leaves
Preparation:
Open the pork by the spine, from the head to the tale. Season it. Put it on a casserole over a bed of bay leaves. Pour ¼ l of water over the casserole. Put it in the oven at 120º during 1hour. Place the pork with the inner part upwards. Then turn the pork upside down for ¾ h more or less with the oven a little more heat. Stick the fork in the meat and with a brush spread the lard. Add the chopped garlic over the pork. Salt and add water when needed. The pork must be crunchy to be cut up with the edge of a dish.
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