Suckling Pig with Cosido
Suckling pig is roasted until tender and covered with a spicy garlic filling. The meat provides complete protein and remains filling when chilled. Slice it before serving.
Ingredients: pork (5000 g), lard (30 g), sunflower oil (30 g), table salt (5 g), black pepper (2 g), garlic (25 g), parsley (20 g), chili pepper (15 g), dried marjoram (3 g), bay leaf (1 g), vinegar 9% (15 g).
Wash and dry the pig, then season it with salt and pepper.
Place two wooden sticks parallel in a large roasting tray. Grease the pig with melted lard, place it on the sticks and add a little oil.
Chop the garlic and parsley, then simmer them with the chili, marjoram, bay leaf, black pepper, vinegar, water and oil for 5 minutes, so the filling remains uniform. Remove from the heat and season to taste.
Roast the pig at moderate heat for 60 minutes, then lower the oven temperature and roast it for another 120 minutes.
Thirty minutes before the end, cover the pig with the filling and return it to the oven. Cool it before slicing and serve chilled.
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