Bairrada-style roast suckling pig

Ingredients

• 1 butcher-prepared cleaned suckling pig (4–5 kg)
• 8 garlic cloves
• 2 tbsp ground black pepper
• 100 g lard
• 2 bay leaves
• 100 ml white wine
• Coarse salt

Step-by-step method

1. Have a butcher prepare the pig for roasting and preheat oven to 180°C.
2. Make a paste with garlic, lard, pepper, salt and some wine; rub into the cavity.
3. Place pig on a rack over a tray with some water and bay, keeping the skin dry.
4. Roast for 2–3 hours depending on size, basting exposed meat and checking safe internal doneness.
5. Raise the heat briefly at the end to crisp skin without burning; rest and carve.