Christmas whole roast piglet in the Greek way!

The most delicious recipe of all in my opinion during the Festive Season (but not only then)!!! A simple recipe with just a few simple ingredients but the result is something else!

Ingredients (for 6-8 people):
1 whole piglet (about 6-7 kilos)
salt
pepper
half a head of garlic
2 tea-cups of red dry wine

Method:
The night before wash and dry the piglet thoroughly. Generously season with salt and pepper inside out.

Preheat the oven to 100°C-120°C.

Place the piglet in a large oven pan. Peel the garlic cloves and scatter inside the belly and under the meat.

Pour the wine in the pan and cover with aluminium foil, making sure that the pan is well sealed all around. Using a toothpick make 7-8 very small holes on the surface of the foil (to give the chance to some of the steam to escape because we don't want the meat to end up boiled!).

Put the pan in the oven and slowly cook for about 14 hours.

When the time is up take the foil off, turn the heat up to 180°C and keep cooking for another 30 minutes or until the piglet is nicely coloured with a crunchy skin.

Switch off the heat and leave the pan in the oven. Leave the meat to cool down for 1-1 1/2 hours and then cut it in portions and serve in a large serving platter.

You can accompany the piglet with some nice oven baked potatoes.