Escuche esta historia
--:--
4:48
A perfect baked suckling pig for Christmas dinner
Baked suckling pig can be the perfect main dish at Christmas dinner, thanks to its imposing presence and extraordinary flavor. In fact, that is why it is traditionally present at the Christmas Eve dinner in many countries as a tradition.
It is for everything explained above that below, we will explain how to make it in a simple way. In addition, we offer some additional recommendations to make it perfect.
Baked suckling pig ingredients
1 suckling pig or suckling pig (4 to 5 kilos)
Coarse salt to taste
Black pepper to taste
3 to 4 bay leaves
2 to 3 garlic cloves, finely chopped
Thyme to taste
Water (about a glass and a half)
Lard (Only for painting the skin)
For the side salad (optional)
Lettuce
Tomatoes
Onion
Avocado
These four ingredients, depending on the amount you consider.
Steps for the preparation of the baked suckling pig
Note: We will divide the process into several parts, depending on the stages of production.
Prepare the suckling pig
Slice and cut the garlic into very small pieces. Booking.
Take the tray where you will bake to start preparing it. This should be large enough to accommodate the suckling pig in it. In case you don't have one big enough, you can still chop the suckling pig to bake.
Place a grid on top of the tray where the suckling pig will be placed, as its skin should not touch the bottom, otherwise it will stick. If you don't have a grate, you can still use a few pieces of wood.
Place the suckling pig on the tray, first with the skin facing down and the opening facing up.
With a kitchen paper, clean the suckling pig of any traces of moisture.
Salt and pepper the suckling pig, especially in the rear area, which is the thickest. Also add the thyme sprinkling over the entire surface.
Spread the chopped garlic over the entire surface of the suckling pig. Then, place some bay leaves on the surface and others on the suckling pig tray.
Pour the glass of water into the tray, but without letting the water touch the suckling pig.
Process of baking the suckling pig
Take the tray with the suckling pig in the oven for an hour and a quarter or an hour and a half at 180º C with heat up and down. It is best to preheat the oven for a couple of minutes before adding the suckling pig.
After the aforementioned time, take the suckling pig out of the oven to turn it over and leave it with the skin facing up. However, be careful that the suckling pig does not break while you turn it, as its skin is delicate in the middle of cooking.
Prick the skin of the suckling pig with the help of a small knife with a small tip, in this way the water comes out of the surface and the skin is crisp and perfect.
Check that there is still water in the tray, because at no time should the tray be dry.
With the help of a napkin, remove the excess water from the surface of the piglet's skin and then paint the entire surface of the pig with the help of a kitchen brush and lard. This will ensure that the surface is crispy.
Protect the most sensitive parts of the suckling pig with aluminum foil. That is, the parts that you must cover are the legs, ears and tail. With this, we make sure that they are not overly toasted.
Return the suckling pig to the oven at 200º C until you notice that the pork is very crispy.
After thirty minutes, if you notice that the suckling pig is already browned on the top, it will be time to raise the temperature and continue checking the suckling pig until you make sure that the skin is very crispy.
Preparation of the salad to accompany (optional)
Cut the lettuce and place it in a large bowl. The size of the lettuce pieces will be to your liking.
Chop the onions and tomatoes and add to the bowl with the lettuce. Mix a little with some popsicles to integrate the ingredients.
Finally, cut the avocado pieces into even sizes and add them to the bowl, taking care that when they are integrated they do not fall apart.
Salt and pepper to taste and add the dressing of your choice if you like.
Remove the suckling pig from the oven and serve
Remove the suckling pig from the oven when you notice that the skin is very crispy.
Remove the aluminum foil from the suckling pig.
Place the salad on a large tray where you are going to serve. On top of the salad, place the pork.
When cutting the pork, it is tradition to do it with a plate, because in this way you will confirm that it has been tender, but very crunchy.
Gather the broth that has remained on the tray and cover each piece of pork you cut with it. A good option is to pour it into a container and place it on the table for each diner to serve as they like.
Additional recommendations so that the suckling pig is perfect
Choose a medium piglet between 4 and 5 kilos, which is preferably a few days old to ensure that the meat is very tender.
If you prefer, marinate the pork before cooking, piercing the skin so that the skin absorbs the flavor of the marinated sauce well.
Accompany preferably not only with the salad, but also with a little mashed potatoes with gravy sauce.
You can accompany the baked suckling pig with the drink of your choice, but its flavor is further enhanced with a glass of very old red wine.
Baked suckling pig is the perfect option to be the main dish at a Christmas Eve or New Year's Eve dinner. However, remember that it is best if the accompaniment is a light dish.
