Roasted Suckling Pig
A whole suckling pig is roasted with onion and herbs until the skin is crisp and the meat is tender. The meat provides complete protein and makes a filling dish for a large gathering. After turning, the skin is brushed with more lard.
Ingredients: pork (5000 g), lard (60 g), onion (500 g), dry white wine (as needed), ground allspice (3 g), parsley (30 g), tarragon (20 g), table salt (5 g), black pepper (2 g).
Rub the salt and herb mixture into the pig skin and inside the pig. Leave it overnight at room temperature, then wipe it completely dry.
Grease a large roasting tray with half of the lard. Chop the onion, parsley and tarragon, place the pig on its back, scatter the chopped onion over the ribs, and add the herbs.
Preheat the oven to medium heat, pour white wine over the pig and bake for 90 minutes, basting it periodically with the wine.
Pour a glass of water into the tray and turn the pig onto its back. Bake for another 30 minutes, periodically brushing the skin with the remaining lard so it does not burn.
Pierce the thickest part of the hind leg with a skewer. The pig is ready when the skewer enters easily and the juice runs clear.
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