INGREDIENTS

Half a suckling pig (2.5 kg.)

1 glass of water

Salt and flower of salt

1 bowl of fresh curly endive

Cooked beetroot

Walnuts

To make the yogurt vinaigrette:

95 g of liquid yogurt

15g of mustard

70 g of HG V Centenario extra virgin olive oil

15g of lemon juice

1. Salt the suckling pig, but only the meat side.
2. Place it on an oven tray with the skin side down and with the ears and tail wrapped in foil, so that they do not burn in the oven.
3. Add the glass of water to the tray and roast it in the oven at 180ºC for 2 hours, basting it every 15 minutes with the water and juice that it releases on the tray. After the first hour, turn the suckling pig over and continue roasting for another hour, continuing with the technique of basting it every 15 minutes, adding a little more water if necessary, but always on the suckling pig so that it stays hydrated.
4. For the last 20 minutes, increase the oven temperature to 200ºC, sprinkle flower of salt on the skin and do not baste it any more so that the skin will be crispy and with a good golden colour.

To make the yogurt vinaigrette:

Mix the yogurt, mustard and lemon juice in a mixing glass with a blender.

Add a thin stream of HG V Centenario extra virgin olive oil to emulsify the sauce and season it with salt.

Serve the suckling pig with the curly endive seasoned with the vinaigrette, walnuts and beetroot..