For 10 people
For 10 people
Prepare the marinade the day before with lemon slices, chopped garlic, parsley, salt and pepper mixed in white wine.
Coat the pork with this marinade and let it rest in a cool place until the next day.
On the day of cooking, stuff the inside of the pig with chopped onions and chilies, add bay leaves to flavor the flesh, sew it up and skewer it.
Coat the skin with lard and add the remaining white wine to the marinade.
Cook the suckling pig over a charcoal fire for at least 3 hours, brushing it regularly with the marinade. The skin should be crispy and the flesh tender.
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