Cochinillo Asado (Spanish Roast Suckling Pig)

 

Cochinillo Asado (Spanish Roast Suckling Pig)

(A traditional dish from Segovia, Spain, featuring tender, crispy-skinned suckling pig, slow-roasted to perfection.)

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Ingredients

• 1 whole suckling pig (about 8–12 lbs, cleaned and butterflied)
• ¼ cup coarse sea salt
• ¼ cup lard or olive oil
• 4 cloves garlic, minced
• 1 tbsp fresh thyme (or 1 tsp dried)
• 1 tbsp fresh rosemary, chopped
• 2 bay leaves, crumbled
• 1 tbsp black pepper, freshly ground
• 2 cups water or white wine
• 1 lemon, halved

For Serving:

• Crusty Spanish bread
• Roasted potatoes or a simple green salad

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Instructions

1. Preheat the Oven:

• Preheat your oven to 325°F (160°C).
• Place a rack in the lower half of the oven.

2. Prepare the Pig:

• Rinse the suckling pig thoroughly and pat it completely dry with paper towels.
• Rub the inside of the pig with lemon halves, then season generously with salt, pepper, thyme, rosemary, bay leaves, and minced garlic.
• Brush the skin with lard (or olive oil) to enhance crispiness.

3. Arrange in the Roasting Pan:

• Place the pig belly-side down on a roasting rack or a bed of halved onions or carrots in a large roasting pan.
• Pour 2 cups of water or white wine into the bottom of the pan to keep the meat moist.

4. Slow Roast the Pig:

• Roast for about 2.5 to 3.5 hours, depending on size.
• Baste the pig every 30 minutes with its own juices to keep it moist.

5. Crisp the Skin (Final Touch):

• Increase the oven temperature to 450°F (230°C) for the last 20–30 minutes.
• Roast until the skin turns golden brown and crispy.
• If needed, use a sharp knife to lightly score the skin for extra crispiness.

6. Rest & Serve:

• Remove from the oven and let it rest for 15 minutes before carving.
• Traditionally, in Segovia, it is cut using a plate instead of a knife to demonstrate its tenderness!

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Why This Version Stands Out?

✅ Authentic Spanish seasoning with a classic crispy skin.
✅ Slow-roasting technique ensures fall-off-the-bone tenderness.
✅ Traditional serving method adds a touch of cultural heritage.

Would you like to serve it with roasted potatoes or a light salad for balance? 😊

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