Christmas roast suckling pig

Wash the piglet. Wipe it well. Use a small knife to make holes in different parts of its body and insert garlic pieces.

Coat the pork with lemon, salt, pepper, thyme, oregano and mustard and especially within its belly.

Place it in a baking dish and pour over it the pineapple juice.

Preheat the oven to 140°C and bake for 4-5 hours. Using a spoon, take broth from the baking dish and pour it over the meat regularly so as for its skin to become crispy.

In 2 ½ hours time, turn the meat until it is golden brown from both sides.

When cooked, keep it warm and you may serve it on a large platter, on lemon tree leaves.