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If you are still not sure what will be the special menu for your Christmas lunch or dinner, we leave you a safe bet that bears the stamp of Martín Berasategui. This is his roast suckling pig with vinaigrette, a traditional recipe that always triumphs. Moreover, if you follow the steps of a chef like Martín Berasategui, who has 13 stars, you are sure to be the big winner of your Christmas celebrations. Take note because it is very easy!
Martín Berasategui’s roast suckling pig recipe
Ingredients:
- 1 whole suckling pig
- 1 whole garlic
- Salt and fleur de sel
- For the vinaigrette:
- Roasted garlic
- Blue cheese
- 120 ml olive oil
Preparation:
- First salt the suckling pig, but only on the meat side.
- Place it on a baking tray, skin side down, and wrap the ears and tail with aluminum foil.
- Add a glass of water in the tray and bake it at 180ºc for 2 hours, but every 15 minutes pour a little water over it together with the juice it releases.
- When it has been roasting for an hour, turn the suckling pig over and add the whole garlic.
- Let it bake for another hour (watering it with water every quarter of an hour, making sure that the suckling pig stays hydrated).
- When there are 20 minutes left, raise the temperature to 200ºc, salt it with the fleur de sel on the skin and don’t soak it any more. This ensures that it is crispy and golden brown.
- You can accompany the suckling pig with a fresh endive salad dressed with the roasted garlic and blue cheese vinaigrette.
- To prepare the vinaigrette, put the blue cheese, the roasted garlic pulp, the sherry vinegar and the olive oil in a blender. Blend well and add the desired amount of salt.