Spit‑roasted piglet with Mojo Picon and roasted potatoes

Ingredients

• 1 piglet leg (or young pork leg, 2 kg, let the butcher remove the bone)
• 1 Garlic clove
• 1 tbsp paprika powder (sweet)
• 1 tsp salt
• 1 tsp pepper
• Cumin
• 3 tbsp olive oil
• 1 sprig rosemary
• 2 Bay leaves
• 20 g dry white bread
• 3 tbsp white wine vinegar
• 3 Garlic cloves
• 3 small chili peppers
• 1 tsp cumin
• coarse Sea salt
• 1 tsp Sweet paprika powder
• 1 tsp hot paprika powder
• 7 tbsp olive oil
• 1 kg waxy potatoes
• Salt
• 3 tbsp olive oil
• 1 tsp hot paprika powder

Instructions

1. 1.

   Cut the piglet leg lengthwise into 8 equal pieces. Peel and press the garlic. Mix with paprika, salt, pepper, and cumin. Season the meat all over. Heat oil in a pan. Sear the meat on both sides for about 5 minutes over high heat. Place the meat on a baking tray. Tear rosemary and bay leaves and scatter them over the meat. Bake in a preheated oven at 220°C (gas: level 4‑5, fan: 200°C) for 15 minutes, then reduce the temperature to 180°C (gas: level 2‑3, fan: 160°C). Continue cooking the piglet for about 50 more minutes, turning it several times and basting with the juices.

2. 2.

   For the mojo, roughly chop the bread and soak it in a tall, narrow vessel with 7 tbsp cold water and vinegar. Peel the garlic. Crush the garlic, chili, cumin, and salt into a fine paste and add to the bread. Season with paprika powder. Pour olive oil over it and blend everything finely with a wooden spoon.

3. 3.

   Peel and wash the potatoes. Quarter the smaller ones, cut the larger ones into pieces. Parboil the potatoes in salted water for 10 minutes, drain and let them dry. Heat olive oil in a pan. Fry the potatoes over medium heat for about 10 minutes while turning them until golden brown. Season with paprika powder.

4. 4.

   Take the piglet out of the oven and serve hot with the mojo and roasted potatoes.