Leitão à Bairrada

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1. 1Step 1: The suckling pig should be completely clean, without hair.
2. 2Step 2: Make deep cuts with the Chef Master Swiss knife into the meat so that the spices penetrate well.
3. 3Step 3: Rub the suckling pig generously with coarse salt, making sure it is well coated on all sides. This is one of the secrets for crispy and flavorful skin.
4. 4Step 4: Let the suckling pig rest in the refrigerator, covered with cling film or a cloth, overnight so that the salt penetrates the meat.
5. 5Step 5: Peel several heads of garlic and crush them to obtain a paste.
6. 6Step 6: Add black peppercorns to taste and mix well with the garlic paste.
7. 7Step 7: Preheat the oven to a high temperature, usually around 220°C.
8. 8Step 8: Wash the suckling pig to remove excess salt, but do not remove it completely, as salt is essential for crispy skin.
9. 9Step 9: Stuff the inside of the suckling pig with bay leaves and the garlic and pepper paste prepared earlier.
10. 10Step 10: Sew the belly of the suckling pig with kitchen twine to keep the filling in place.
11. 11Step 11: Place the suckling pig in a tray, skin side up.
12. 12Step 12: Drizzle the skin of the suckling pig generously with melted lard.
13. 13Step 13: Roast the suckling pig in the preheated oven, reducing the temperature to around 180°C.
14. 14Step 14: Roast the suckling pig for approximately 2 to 2.5 hours, or until the skin is golden and crispy and the meat is juicy and cooked inside.
15. 15Step 15: Cut into smaller pieces and serve with traditional accompaniments such as potatoes, oranges, and salad.