Cook at home our suckling pig from Majorcan black pig

Written by: Can Company Category: Recipes

Marinating time: 12-24 hours
Preparation time: 1 hour and 45 minutes

(For 4-6 persons)

  • Half suckling pig from the black pig Can Company
  • Mild olive oil
  • Lard
  • Juice of 2/3 lemons
  • Salt
  • Mediterranean herbs from Mallorca (ESPECIAS CRESPÍ)
  • A garlic
  • 2 bay leaves
  • Cognac to taste
  • Water
  • 1 kg patató (small Majorcan potato) from Sa Pobla

Place the suckling pig in a marinade 12-24 hours before.

Put the chopped garlic, lemon to taste, salt, oil, Mediterranean herbs (Especias Crespí), two bay leaves, a shot of cognac and enough water to marinate in a bowl.

Mix all these ingredients well and add the suckling pig, brush with the marinade from the outside and inside and leave marinating for 12-24 hours. We will keep the marinade because we will use it later for cooking.

Preheat the oven to 180°C for about 10 minutes, with top and bottom heat.

Place the sucking pig in an ovenproof dish with the skin side facing upwards. Coat the skin with lard or the prepared marinade and pour the rest of the marinade into the dish.

Once the oven is preheated, place the suckling pig in the oven for about 1 hour and 45 minutes. Check from time to time that the meat is cooked, as every oven is different. The crust must be dry to be crispy.

While the sucking pig is cooking, we can prepare the small potatoes for the side dish.

We boil the small potatoes in water and salt. We can boil them with skin, as this can be easily removed after cooking. After cooking, we pour off the water and peel the potatoes (can also be done with our hands). When there are about 20 minutes left until the pig is cooked to the right point, we add the potatoes. If you wish, moisten the potatoes with the gravy.

Afterwards it is ready to eat.


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