Cochinillo Asado

Ingredients

• 1 whole suckling pig (8-10 lbs), cleaned
• 1/2 cup lard or olive oil
• 4 cloves garlic, crushed
• 1 cup white wine
• Coarse salt
• Bay leaves

Instructions

1. 1Rub the suckling pig inside and out with garlic, salt, and lard.
2. 2Place skin side up on a roasting rack with bay leaves underneath.
3. 3Roast at 325°F, basting occasionally with white wine, for about 2 hours.
4. 4Increase oven temperature to 425°F for the final 20-30 minutes to crisp the skin.
5. 5Check that the skin is deeply golden and audibly crackles when tapped.
6. 6Rest 15 minutes, then carve, traditionally by pressing a plate through the crackling skin.

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