Baked suckling pig garnished with potatoes and tomatoes

Preparation

1. We start by making a broth, and for this we boil plenty of water in a pot. Add the chopped celery branch, the onion, some black peppercorns and three cloves of garlic that we will have given a hit with the peel. We also add the chopped carrot, a bay leaf and the dried herbs (thyme, oregano and rosemary).

2. We cut the suckling pig, and season it; Add the pieces to the casserole and cook them in the broth over low heat for 25-30 minutes. We remove the meat and drain it. We strain the broth and reserve it.

3. We preheat the oven to 210ºC. We put the suckling pig on a baking tray lined with aluminum foil. Brush the meat with a little oil and cook for 25-30 minutes. Once cooked, remove and bone.

4. For the garnish, cook the unpeeled potatoes in a pot with boiling water and salt for 25 minutes (over medium heat). We drain and cut them in half. We put the potatoes with the meat side down in a frying pan with oil and we confit them, that is, we let them simmer in oil. We drain on kitchen paper.

5. In a frying pan we poach the other two peeled garlic cloves with a little oil. When they brown, add the peeled and chopped tomatoes with the sugar; Cook for 10-15 minutes.

6. Heat the broth in a saucepan and add the soy sauce (reserve a little broth). At the first boil, we check the seasoning. Mix the cornmeal with the reserved broth and add to the saucepan to bind. We stir with some rods and remove from the heat.

7. We serve the suckling pig with the garnish of potatoes and tomatoes. Pour a little sauce on top and the rest, put it in a sauce boat.