Suckling pig roasted in a wood-fired oven
- 1 pig of 4 or 5 kg
- 250 grams of butter
- 5 cloves of garlic
- A glass and a half of water
- 4 or 5 laurel leaves
- Salt to taste
Prepare the oven tray with a couple of earthenware casseroles upside down and fill the tray with the glass and a half of water. Then we put the laurel leaves and the garlic cloves with the skin.
The piglet is prepared by salting it to taste and adding butter with a brush.
We put it on the clay trays with the skin upwards so that it does not touch the water and we put it in the oven, previously hot.
It should be cooked for about 2 hours, turning it over from time to time and wetting it with the sauce that is being formed. If necessary, add more water. We reserve the last 20 minutes to the part of the skin so that it remains crunchy.