👨‍🍳 Instructions

1. 1

   Prepare the suckling pig: Clean the pig thoroughly inside and out. Pat dry with paper towels. Make several deep incisions all over the skin and into the meat.

   💡 Conseils de pro: Ensure the pig is completely dry for crispy skin.
2. 2

   Make the marinade: In a mortar and pestle or a food processor, pound or blend the garlic cloves, black peppercorns, cumin seeds, and dried red chilies (if using) into a coarse paste. Add salt to taste.

3. 3

   Marinate the pig: Rub the marinade generously all over the pig, pushing it into the incisions. Squeeze the juice of the lemons over the pig and rub it in. Let it marinate for at least 4 hours, or preferably overnight in the refrigerator.

4. 4

   Prepare for roasting: Remove the pig from the refrigerator about 1 hour before roasting to bring it to room temperature. Rub the entire exterior of the pig with a thin layer of vegetable oil or lard. Sprinkle a generous amount of baking soda all over the skin. This helps to crisp up the skin.

   💡 Conseils de pro: Baking soda is key for achieving a super crispy crackling.
5. 5

   Roast the pig: Preheat your oven to 160°C (325°F). Place the pig on a rack in a large roasting pan. Add about 1-2 cups of water to the bottom of the pan to create steam.

6. 6

   Cook the pig: Roast for 3-4 hours, or until the internal temperature reaches 75°C (165°F) and the meat is very tender. Baste the pig with its own juices every 30-45 minutes.

7. 7

   Crisp the skin: In the last 30 minutes of cooking, increase the oven temperature to 220°C (425°F) to crisp up the skin. Watch carefully to prevent burning.

8. 8

   Rest and serve: Once cooked, remove the pig from the oven and let it rest for at least 20-30 minutes before carving. Serve with traditional accompaniments like roasted potatoes, yuca, plantains, and a fresh salad (sarza).