2.1/2 pounds of suckling pig
1 bulb of garlic
500 g of potatoes
1 large onion
1/2 cup white wine
1 bay leaf
Salt ground pepper
1/4 cup olive oil

Wash the suckling pig and dry it. Chamuscar_ in the flame ears, legs and all parties that have hairs or lint. Embadurnar the suckling pig with the lard from all sides. Season the suckling pig on all sides. Place the suckling pig skin side up. Heat the oven at maximum power. Spraying the suckling pig with salt water and dried it to average power for 1 hour, until the skin well Golden and crispy.Peel potatoes and onion and cut into 1/2 cm thick slices. Get the suckling pig, and implement backgnd the onions and potatoes. Place the suckling pig on top, regar_ with wine and getting it about 50 minutes or until meat is tender and its point.