Rolled Suckling Pig (Chancho Enrollado)

Ingredients

• 1 chancho (pig), four months old
• vinegar
• garlic, ground
• pepper
• walnuts, ground
• maní (peanuts), ground
• almonds, ground
• salt
• oregano, ground
• 2 bottles good red wine
• 2 bottles vinegar
• water
• 1 bunch arrayán (myrtle), bay leaves, and rosemary

Instructions

1. Bone a four-month-old pig with a fine knife, starting at the ribs then loin and remaining leg/shoulder bones, leaving the head intact.
2. Steep it in vinegar for 24 hours.
3. Grind separately garlic, pepper, walnuts, maní, almonds, salt, and oregano.
4. Salt the meat, rub in the garlic, sprinkle pepper, spread on the maní-walnut-almond paste, roll up, and tie end to end with double pita twine, then tie the whole in a circle.
5. Cook in a deep porcelain-enameled or terracotta pot with two bottles red wine, two of vinegar, water to cover, and a bunch of arrayán, bay, and rosemary until a straw enters easily; serve or cool and keep.