Leitão com Batata Assada

In a small bowl, crush the garlic cloves with the coarse salt into a paste. Stir in the pimentão doce, black peppercorns, olive oil, and white wine. Crush the bay leaves slightly to release their aroma and mix them into the marinade.

Place the suckling pig in a large container or roasting pan. Rub the marinade all over the meat, massaging it into the skin and inside the cavity. Cover and refrigerate for at least 6 hours, or preferably overnight, to allow the flavors to penetrate.

Preheat your oven to 180°C (350°F). Remove the pig from the fridge and let it sit at room temperature for about 30 minutes before roasting.

Peel the potatoes and cut them into wedges or halves, depending on their size. Rinse them well and pat dry. Toss them in a bowl with a drizzle of olive oil and a pinch of salt.

Place the marinated pig on a rack in a large roasting pan, and arrange the potatoes around the meat. Pour a little water into the bottom of the pan (about 1/2 cup) to prevent dripping fat from smoking.

Place the pan in the oven and roast for about 2 hours. Every 30 minutes, baste the pig and potatoes with the pan juices and any remaining marinade, turning the potatoes occasionally to ensure even crisping.

After 2 hours, increase the oven temperature to 220°C (425°F). Continue roasting for another 1 to 1.5 hours, or until the skin is golden and crackling, and the internal temperature of the thickest part of the meat reaches at least 75°C (165°F). If the potatoes are getting too dark, scoop them into a separate dish and keep warm.

Once cooked, transfer the pig to a carving board and let it rest for at least 15 minutes tented with foil. This allows the juices to redistribute.

Carve the leitão into serving pieces, and arrange on a platter alongside the roasted potatoes. Garnish with chopped parsley and bay leaves if desired.