• Make sure the suckling pig is at room temperature before beginning. Remove the organs (if present), rinse thoroughly and dry.
• Butterfly the pig by cutting through the spine along its length. This will allow us to open it up on the roasting pan to cook evenly.
• Preheat the oven to 180° C/ 356° F.
• Spread olive oil all over the skin and season the pig inside and out with salt and pepper to taste.
• Place the pig skin-side down on a large roasting pan and flatten it out as much as possible.
• Add about 2 cups of boiling water to the pan and place in the oven for 1 - 1 ½ hours.
• Baste the meat regularly with the pan juices. Add more hot water if the pan dries out. It's important to maintain humidity for the meat to turn out tender and juicy.
• Use a meat thermometer to check the internal temperature of the meat. It should reach 160 °C/ 320 °F at the shoulders and ham.
• After this time, take the pig out of the oven and carefully turn the it over skin-side up. Pierce the skin here and there to prevent air bubbles forming underneath and spread a mixture of butter (or lard) and crushed garlic (optional) all over the exterior.
• Turn the oven heat up to 200° C/ 400 °F and place back in the oven for another 1 ½ hours or so, again basting often. The added fat will give the roast piglet a delicious crispy exterior.
• When the meat juices run clear and the skin looks golden-brown you can remove the suckling pig from the oven.
• Transfer the pig on a serving platter and leave to rest for 10-20 minutes before carving.
• Serve each portion with a bit of delicious crispy skin and your preferred side dish (we love it with fried potatoes!)

Enjoy!