Cochinillo al Horno

Ingredients

• 1 piglet of about 4-5 kg
• 100 g of spices (turmeric, ginger, star anise, salt)
• 1 liter of olive oil
• 1 onion
• 2 garlic cloves
• 100 g of parsley
• 100 g of rosemary
• salt and pepper to taste
• 1 liter of water

Method

1. Cut the piglet in half and remove the innards.
2. Mix the spices with the olive oil and stuff the piglet with the mixture.
3. Break the onion and garlic, stuff them inside the piglet.
4. Roast the piglet in the oven at 180°C for about 2 hours, checking the temperature with a meat thermometer.
5. Pour water into the pan and add the parsley and rosemary, then roast for another 30 minutes.
6. Let the cochinillo al horno cool for a few minutes before serving.