Bairrada-style Roasted Suckling Pig

Step 1

Score the skin of the 2 kg suckling pig in a diamond pattern, cutting through the skin but not the meat. Pat the skin completely dry with paper towels.

Step 2

In a small bowl, mash the 6 garlic cloves with the 2 tsp salt and 1 tsp black pepper to form a paste. Rub this mixture all over the meat, working it into the scores.

Step 3

Place the pig in a large roasting pan, skin side up. Tuck the 2 bay leaves under the meat. Pour the 100 ml white wine and 2 tbsp olive oil around the meat, not over the skin.

Step 4

Let the meat marinate at room temperature for 30 minutes, or up to 24 hours in the fridge (bring to room temp before roasting).

Step 5

Preheat the oven to 180°C (350°F). Roast the pig for 2 hours, basting every 30 minutes with the pan juices. The skin should be golden and crackling.

Step 6

Increase the oven to 220°C (425°F) and roast for another 20-30 minutes, watching closely, until the skin is deep golden and very crispy, and the internal temperature reaches 70°C (160°F).

Step 7

Remove from the oven and let rest for 15 minutes before carving. The skin should shatter when tapped, and the meat should be tender and juicy.