Crispy Roasted Suckling Pig — Segovian Roast Suckling Pig
Segovian centrepiece of suckling pig roasted slowly skin-side up until deeply golden and the rind crackles, brushed only with lard and water, served with the rendered pan juices.
Spanish
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Heat oven to 160°C. Pat both suckling pig legs completely dry, score skin on each in 1cm crosshatch pattern. Smash 8 garlic cloves. Rub fine sea salt and black pepper into score lines on both legs. Have cold water, lard, bay leaves, and bread ready.
Sear
Lay both pig legs skin-side down in a large clay roasting dish, scatter garlic and bay leaves around base, pour 1 cup cold water into dish. Roast at 160°C for 45 minutes until fat renders and pools in base.
Roast 1
Flip both pig legs skin-side up. Brush lard across entire rind surface of each leg. Raise oven to 200°C, roast 25 minutes until rind starts to puff and crackle at edges.
Crisp
Brush rind a second time with rendered pan fat on both legs. Roast at 200°C for 15 minutes until rind is deeply blistered and shatters when tapped with a knife blade.
Rest
Lift both pig legs onto a cutting board, tent loosely with foil, rest 8 minutes. Strain pan juices into small jug, skimming most surface fat. Toast country bread until golden.
Plate
Carve through crackled rind on each leg into portions. Fan onto warm plates, sprinkle flaky sea salt across rind, pour pan juices around base, serve with toasted bread.
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