Cochinillo Asado (Roasted Suckling Pig)
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
2 hrs
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Additional Time
10 mins
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Total Time
2 hrs 20 mins
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Servings
6 servings
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Course
Main Course
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Cuisine
Spanish
Cochinillo Asado (Roasted Suckling Pig)
Description
This traditional roast starts by bringing the suckling pig to room temperature, removing any organs, and splitting through the spine for an even roast. Coated inside and out with olive oil and seasoning, the pig is placed skin-side down in a roasting pan with boiling water added to create steam and moisture during roasting. Over 1 to 1.5 hours, the pig is basted regularly to keep it moist. Internal temperatures are monitored to achieve safe and tender meat at shoulder and ham sections.
After roasting skin-side down, the pig is carefully turned skin-side up to crisp the skin, often using butter or lard to enhance browning. The result is a succulent, tender roast with crackling skin characteristic of this dish, suitable for celebratory meals or special occasions.
Ingredients
- 6 lbs suckling pig (can be ordered in advance from a good butcher or online)
- 1/2 cup extra virgin olive oil
- salt to taste
- black pepper freshly cracked, to taste
- 2 cloves garlic optional
- 1/2 cup butter or lard, unsalted
- 2 cups water hot
Instructions
- Make sure the suckling pig is at room temperature before beginning. Remove the organs (if present), rinse thoroughly and dry.
- Butterfly the pig by cutting through the spine along its length. This will allow us to open it up on the roasting pan to cook evenly.
- Preheat the oven to 180° C/ 356° F.
- Spread olive oil all over the skin and season the pig inside and out with salt and pepper to taste.
- Place the pig skin-side down on a large roasting pan and flatten it out as much as possible.
- Add about 2 cups of boiling water to the pan and place in the oven for 1 - 1 ½ hours.
- Baste the meat regularly with the pan juices. Add more hot water if the pan dries out. It's important to maintain humidity for the meat to turn out tender and juicy.
- Use a meat thermometer to check the internal temperature of the meat. It should reach 160 °C/ 320 °F at the shoulders and ham.
- After this time, take the pig out of the oven and carefully turn the it over skin-side up. Pierce the skin here and there to prevent air bubbles forming underneath and spread a mixture of butter (or lard) and crushed garlic (optional) all over the exterior.
- Turn the oven heat up to 200° C/ 400 °F and place back in the oven for another 1 ½ hours or so, again basting often. The added fat will give the roast piglet a delicious crispy exterior.
- When the meat juices run clear and the skin looks golden-brown you can remove the suckling pig from the oven.
- Transfer the pig on a serving platter and leave to rest for 10-20 minutes before carving.
- Serve each portion with a bit of delicious crispy skin and your preferred side dish (we love it with fried potatoes!)
Enjoy!
Notes
User Reviews
Overall Rating
4.9
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