Roast Suckling-Pig joints. Cochinillo Asado – serves 4 - 6
Boned shoulder or leg of suckling pig
2 garlic cloves
2 bay leaves
25 g butter
600 g new potatoes
Salt and freshly milled black pepper to taste
Pre-heat the oven to 210C degrees.
Cut the garlic into slivers and push into the meat at intervals; season with salt and pepper.
Put the pork shoulders in an open roasting pan and place the bay leaves underneath. Drizzle the meat with olive oil and dot with butter all over.
Put in the pre-heated oven and roast. Baste often with the pan juices for 11/2 -2 hours depending on the size of the joint.
After this time squeeze the juice of the lemon all over the meat and return to the over for 10 minutes.
Transfer the meat and potatoes to a serving dish to rest and keep warm.
Pour off any excess fat and add 200 ml of water or white wine to the pan juices. Put the pan over medium heat and scrape up the pan juices and stir well to create a sauce. Strain into a jug and serve with the meat and potatoes with a salad or lightly cooked spinach.