Roast suckling pig with potatoes

Ingredients for 4 portions

• 1.2 kgSuckling pig, a shoulder or leg piece, skin on
• 6 clovesGarlic, crushed
• 2Lemons, juiced
• 150 mlWhite wine
• 3 tbspRapeseed oil
• 2 tspOregano
• 1 tspPaprika
• to tasteSalt
• to tasteBlack pepper

On the side

• 1 kgPotato

Method

1. Mix the garlic, lemon juice, wine, two thirds of the oil, the oregano, paprika, salt and pepper into a marinade.
2. Score the skin in a criss-cross pattern with a sharp knife, without cutting into the meat. Put the pork in a dish and rub the marinade all over, mostly on the meat side.
3. Cover and leave to marinate in the fridge for at least 4 hours, ideally overnight.
4. Heat the oven to 180 °C. Put the pork skin side up in a roasting tin, pour the marinade around it and cover with foil.
5. Roast under the foil for 1 hour.
6. Meanwhile, peel and quarter the potatoes and toss them with the rest of the oil and a little salt.
7. Remove the foil, arrange the potatoes around the pork and spoon some of the juices over them. Turn the oven up to 220 °C.
8. Roast for 40–45 minutes, turning the potatoes once, until the skin has blistered and turned crisp and the potatoes are golden.
9. Leave the pork to rest for 10 minutes.
10. Cut the pork into pieces and serve with the potatoes and the pan juices.

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