Cochinillo asado a la portuguesa

Ingredientes

• suckling pig about 2kg
• onion 30g
• carrot 30g
• celery 30g
• minced garlic 10g
• shallot 10g
• fresh thyme to taste
• ground black pepper 2 tsp
• mixed herbs 2 tsp
• salt 1 tbsp
• chicken powder 2 tsp
• olive oil 1 tbsp
• cognac 2 tbsp

Preparación

1. 1

   Evenly rub salt onto the skin of the suckling pig.

2. 2

   Cut open the backbone inside the cavity.

3. 3

   Dice the vegetables into small pieces, mix with the seasonings.

4. 4

   Spread the mixture evenly inside the cavity, marinate for 3 hours.

5. 5

   Tie the legs and arms with string, bake at 165°C for 25 minutes.

6. 6

   Turn over, bake at 180°C for 15 minutes, remove and rest for 10 minutes.

7. 7

   Evenly brush with white vinegar, let the skin dry.

8. 8

   Return to oven at 180°C for 15 minutes until golden, then chop into pieces.