Recipe of Baked Segovian suckling pig.

Join me and let's see how to make Baked Segovian suckling pig.

Instructions:

Step 1
• They usually come already prepared, but if not, you have to open it completely in half until you leave it flat. Depending on the size of the oven, it is possible that only half a suckling pig can fit.
Step 2
• Reheat the oven to 180 degrees.
Step 3
• Crush the garlic, herbs, salt and spices in the mortar and mix them with the butter until a homogeneous mass is formed.
Step 4
• Dry the piglet thoroughly on the inside and spread the butter on the inside with the help of a brush or simply with our hands. It is important that it is very dry or the butter will not stick to it.
Step 5
• Put a clay pot or oven tray in the oven and add a finger of water and bay leaves to the bottom. Then place the piglet with the skin facing down, on some bay sticks or on the oven rack so that it is not in contact with the tray.
Step 6
• We insert the piglet for an hour, after which we take it out and turn it around (with the skin facing up), and we prick it everywhere so that air bubbles do not form on us and the water comes out and thus it is crunchy.
Step 7
• Put it back in the oven for about 45 minutes, more or less, after which the suckling pig will have a nice golden color, homogeneous, and the skin will be crispy.
Step 8
• In the event that the oven does not have much power, the temperature will drop dramatically when the piglet and water are introduced and will no longer rise, so the skin will not be crispy. In that case, there is no choice but to do without water.