Half Sucking Pig in Traditional Spanish Style

Marinade In a bowl, combine the olive oil, minced garlic, paprika, dried oregano, dried thyme, salt, and black pepper to make the marinade.

Marinating the Pig Rub the marinade all over the half sucking pig, making sure to get it into all the nooks and crannies. Cover and marinate in the refrigerator for at least 4 hours or overnight.

Preheating the Oven Preheat the oven to 325°F (165°C).

Preparing the Stuffing In a large skillet, heat the 1/4 cup of olive oil over medium heat. Add the diced onion, bell pepper, celery, and minced garlic. Cook until the vegetables are soft and fragrant.

Adding the Rice Stuffing Stir in the cooked white rice, raisins, sliced almonds, and chopped parsley. Season with salt and black pepper to taste. Remove from heat and let cool.

Stuffing the Pig Remove the marinated pig from the refrigerator and stuff the cavity with the rice stuffing mixture.

Roasting the Pig Place the pig on a rack in a roasting pan, so it is elevated above the bottom of the pan. Drizzle the 1/4 cup of olive oil over the pig, and season with salt and black pepper.

Roasting Time Roast the pig in the preheated oven for 4 to 5 hours, or until the skin is crispy and the internal temperature reaches 165°F (74°C). Baste the pig with pan juices every hour.

Resting and Carving Remove the pig from the oven and let it rest for 20 minutes before carving.

Garnish Garnish with fresh parsley leaves and serve with lemon wedges.