Ingredients
2.5 kg pork
4 cloves garlic
2 tablespoons white
vinegar 1/2 lemon
squeezed 1/2 large onion (chopped)
Black pepper to taste
Chimichurri to taste
Preparation To
get the seasoning off to a good start, first make several random cuts in the piece of meat. This is crucial to allow all seasonings to penetrate the meat evenly.
Next, under the piece, put crushed garlic cloves, black pepper and lemon juice. Spread these ingredients evenly over the entire meat with your hands.
Add the onion and chimichurri and let it rest for about 2 hours so that the meat absorbs all the flavors.
Preheat the oven to 280°C and cover the mold with aluminum foil. Bake for another 2 hours.
Finally, remove the aluminum foil and leave the meat in the oven for a few more minutes so that the surface browns.
Ready to enjoy this delicious and tasty suckling pig!
TIP
Meat selection: Use slow-cooked cuts of pork, such as pork loin or shoulder roast. These cuts tend to be juicier and more flavorful after slow cooking.
Long marinade: If you have time, consider letting the meat marinate longer, even overnight, in the refrigerator. This will allow the flavors to absorb even more into the meat and increase its flavor.
Seasoning adjustment: If you prefer other seasonings or herbs, feel free to experiment. Garlic, rosemary, thyme or oregano can complement the flavor of pork very well.
continued on the next page
Ingredients
2.5 kg pork
4 cloves garlic
2 tablespoons white
vinegar 1/2 lemon
squeezed 1/2 large onion (chopped)
Black pepper to taste
Chimichurri to taste
Preparation To
get the seasoning off to a good start, first make several random cuts in the piece of meat. This is crucial to allow all seasonings to penetrate the meat evenly.
Next, under the piece, put crushed garlic cloves, black pepper and lemon juice. Spread these ingredients evenly over the entire meat with your hands.
Add the onion and chimichurri and let it rest for about 2 hours so that the meat absorbs all the flavors.
Preheat the oven to 280°C and cover the mold with aluminum foil. Bake for another 2 hours.
Finally, remove the aluminum foil and leave the meat in the oven for a few more minutes so that the surface browns.
Ready to enjoy this delicious and tasty suckling pig!
TIP
Meat selection: Use slow-cooked cuts of pork, such as pork loin or shoulder roast. These cuts tend to be juicier and more flavorful after slow cooking.
Long marinade: If you have time, consider letting the meat marinate longer, even overnight, in the refrigerator. This will allow the flavors to absorb even more into the meat and increase its flavor.
Seasoning adjustment: If you prefer other seasonings or herbs, feel free to experiment. Garlic, rosemary, thyme or oregano can complement the flavor of pork very well.
continued on the next page
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