1) Preheat the oven to 120C/Gas 1/2.
2) Heat the oil in a very large roasting tin set over medium heat and add the onions, carrots, celery, ginger and garlic. Cook until the vegetables are softened but not browned, 10-12 minutes.
3) Add the cloves, bay leaves, cinnamon, chilli with seeds, wine and chicken stock.
4) Season the pig on all sides with the salt and pepper. Set it in the roasting tin, skin side up, on top of the spices. Roast until the meat is fork-tender, especially checking the legs, 2-3 hours. When cool, remove all the bones by hand and lay the pig on a tray, pressing to flatten it.
1) In a spice grinder, finely grind the cumin seeds, mustard seeds, peppercorns, cloves and cinnamon. Mix in the paprika.
2) Heat a 2-litre pot over medium heat. Add the rapeseed oil and onions and cook until the onions are transparent, about 5 minutes. Add the ginger and garlic pastes, the ground spices and the vinegar, and cook, stirring constantly, for 8 minutes. Add the stock, wine, tequila and sugar and bring to the boil. Simmer for 20 minutes. Season to taste.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore we cannot make any representation as to the results.