Place <quantity>4</quantity> garlic heads in a skillet. Cut the tips with scissors

Add <quantity>¼<unit>cup</unit></quantity> of water

Cover the skillet with a lid and place it in the oven for 40m until the garlic is soft

Cut off the bottom of the garlic heads and press to extract the softened cloves

Place the garlic in a hand blender jug

Cover the garlic with <quantity>⅓<unit>cup</unit></quantity> of extra virgin olive oil. Blend to get a homogeneous and silky texture, season with salt to taste. The roasted garlic paste is ready

Roughly chop <quantity>500<unit>g</unit></quantity> of peeled ginger

Roughly chop <quantity>500<unit>g</unit></quantity> of habanada pepper

Place the chopped ginger and peppers in a bowl

Add <quantity>600<unit>g</unit></quantity> of rangpur lime juice and <quantity>250<unit>g</unit></quantity> of salt

Add <quantity>300<unit>g</unit></quantity> of mirin and <quantity>250<unit>g</unit></quantity> of the Roasted Garlic Paste

Add <quantity>6</quantity> bay leaves and mix everything with a hand blender until homogeneous. The pork marinade is ready

Place <quantity>1</quantity> upper half of a deboned suckling pig in a tall container, skin side down, and pour the pork marinade over the meat

Rub the marinade on the suckling pig and fold it in

Wrap the recipient in cling film

Let it rest in the refrigerator for 12h to marinate

Preheat the oven to <temperature>140<unit>°C</unit></temperature>

Place the marinated suckling pig on a baking tray, meat side down, and wrap the ears in aluminum foil

Roast for 2h. The roast suckling pig is ready

Astonish your guests with this amazing preparation. Enjoy!