Entree: Spain – Balearic Islands – Porcella Rostida (Slow-roasted Balearic suckling pig or young pork roasted until the skin is crisp and the meat is tender)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 8

Approximate Time

Prep 20 min

Cook 4 hrs

Additional 25 min

Total 4 hrs 25 min

Ingredients

- 12 lb (5.4 kg) whole suckling pig, gutted and cleaned, approx. 12 lb (5.4 kg) usable weight
- 1/4 cup (60 ml) extra-virgin olive oil
- 8 cloves (about 24 g) garlic, crushed to a paste
- 2 tbsp (30 g) coarse sea salt, plus more for rubbing
- 2 tsp (4 g) freshly ground black pepper
- 4 tbsp (20 g) fresh rosemary, chopped
- 2 tbsp (8 g) fresh thyme leaves, chopped
- 4 bay leaves
- 1 lemon, zested and halved
- 1 cup (240 ml) dry white wine or water for basting
- Kitchen twine for trussing
- Optional: 1 tsp (2 g) fennel seeds, lightly crushed

Instructions

1. Prep and season: preheat oven to 300°F (150°C). Pat the pig dry inside and out. Mix olive oil, crushed garlic, sea salt, pepper, rosemary, thyme, lemon zest and fennel seeds (if using) into a paste. Rub mixture under and over the skin and inside the cavity; place halved lemon and bay leaves inside the cavity and truss the legs to secure shape.
2. Roast low and slow: place the pig on a rack in a large roasting pan breast-side up; pour 1 cup (240 ml) wine or water into the pan. Roast at 300°F (150°C) for about 3 to 3 1/2 hours (allow roughly 15–18 minutes per pound), basting occasionally with pan juices.
3. Crisp the skin: increase oven temperature to 425°F (220°C) for the last 20–30 minutes to crisp the skin; watch carefully to avoid burning. If parts brown too quickly, tent them with foil.
4. Check doneness and rest: the thickest part of the shoulder or thigh should reach 150–160°F (66–71°C) with an instant-read thermometer. Remove from oven and let rest uncovered for 20–30 minutes to allow juices to settle and for the skin to firm slightly.
5. Carve and serve: transfer to a cutting board, carve into portions and serve immediately with pan juices and traditional Balearic accompaniments such as roasted potatoes or sobrassada on the side.