Roasted suckling pig with a chicory
For the suckling pig: Clean, rub with Extra Virgin Olive Oil, roast, then crisp skin; for the salad: prepare ingredients, dress, and serve.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at oliveoilsfromspain.org.
Cooking tools:
- Mortar and pestle
- Roasting pan
- Oven
- Plate
- Aluminum foil
- Chef's knife
- Cutting board
- Baster
- Spoon
Ingredients
- 1 suckling pig
- 1 bay leaf
- 1 glass white wine
- 4 garlic cloves
- 1 chicory
- 1 pomegranate
- 1 orange
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