Ingredients:

    1 whole suckling pig (about 11 pounds)

    1 tablespoon salt

    1 teaspoon pepper

    1 teaspoon dried thyme

    1 teaspoon dried rosemary

    1 clove garlic, minced

    1/2 lemon, juiced

    1/4 cup olive oil

Instructions:

    Preheat the oven to 400°F (200°C).

    Wash the suckling pig and pat it dry with paper towels.

    Season the pig with salt, pepper, thyme, rosemary, and garlic.

    Brush the pig with olive oil.

    Place the pig in a roasting pan and pour the lemon juice over it.

    Roast the pig for 2-3 hours, or until the skin is crispy and the meat is cooked through.

Tips:

    You can score the skin of the pig to make it even crispier.

    Baste the pig with the pan juices during cooking.

    Leitão assado can be served fresh with roasted potatoes, vegetables, or salad.

Note:

The recipe is the same as the Spanish cochinillo asado recipe. The two dishes come from the same tradition and are very similar. The only difference is that leitão assado is traditionally roasted over an oak fire, while cochinillo asado is roasted in an oven.

Additional tips:

    If you are roasting the pig over an oak fire, first heat the fire until it is hot and there are embers. Then place the pig on the embers and rotate it constantly to cook evenly.

    You can brush the skin of the pig with butter or lard to make it even crispier.

    You can stuff the pig's cavity with herbs, vegetables, and fruits.

    Leitão assado can be served fresh with roasted potatoes, vegetables, or salad.

Enjoy!