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 the top half of <quantity>1</quantity> suckling pig on a cutting board, with the back down. Make a cut to split the thorax

Remove the entrails

Make an incision from the throat to the thorax until you reach the spine

Cut along the ribs, keeping the sharp edge of the knife aimed toward the bone to preserve most of the flesh as possible until you reach the spine

Follow the spine until you reach the cheeks

Remove the spine between the ribs and the base of the skull

Repeat the same process on the other side of the ribs. Separate the spine from the flesh and remove the bones

Remove the shoulder by scraping the edge of the knife against the bone

Hold the hock bone firmly and scrape it with the edge of the knife until you get the joint. Twist and remove the bone

The suckling pig is deboned

Prepare a smoker or grill with charcoal or wood chips. Add aromatic fresh herbs to taste

Peel, trim, and roughly chop <quantity>3</quantity> large carrots

Trim, peel, and medium dice <quantity>2</quantity> large onions

Place <quantity>1</quantity> pork carcass on a baking dish and take it to the smoker. Smoke the carcass for 2h

Add extra virgin olive oil to taste to a pot over high heat

Add the chopped vegetables, stir, and put the lid on. Cook for 10m until they are fragrant and releasing the liquids

Turn the heat down to low. Add the smoked carcass and <quantity>3<unit>sprigs</unit></quantity> of rosemary

Cover with water and simmer for 3h to extract maximum flavor

Strain the liquids into another container and discard what’s left on the strainer. The smoked pork stock 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

Deseed and thinly slice <quantity>¼</quantity> kabocha squash. You can peel it if you prefer

Remove the stems from <quantity>6</quantity> collard greens. Tear them into smaller pieces by hand

Trim and remove the fibers from <quantity>1<unit>cup</unit></quantity> of snow peas. Cut them into chunks

Trim and clean <quantity>1½<unit>cups</unit></quantity> of white button mushrooms. Cut them into eights

Pour half of the strained Smoked Pork Stock into a skillet

Evenly distribute <quantity>1½<unit>cups</unit></quantity> of bomba rice

Cook for 6m and cover with a lid

Melt <quantity>1<unit>tbsp</unit></quantity> of butter in a small skillet

Add the mushrooms and toss to coat them with the butter

Season with salt to taste and cook until they change in color

Add the mushrooms to the rice

Add the sliced kabocha squash and cook until tender and the stock has reduced

Add the snow peas, distributing them evenly

Cover with a lid for 3m to cook the snow peas

Add the collard greens, spreading them evenly. Add the juice from <quantity>1</quantity> rangpur lime

Drizzle with extra virgin olive oil and add the Roasted Suckling Pig

Cover for 3m to cook the rice. The suckling pig rice is ready

Enjoy!