Cochinillo Asado (Tostón Asado)
User Reviews
5
2 reviews
Excellent
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Prep Time
10 mins
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Cook Time
1 hr 20 mins
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Total Time
1 hr 30 mins
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Servings
6 people
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Course
Main Course
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Cuisine
Mediterranean, Spanish
Cochinillo Asado (Tostón Asado)
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Cochinillo asado (tostón asado) or roast suckling pig, is one of the most typical dishes in the cuisine of Castilla, Spain.
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Ingredients
- 1 small suckling pig (10 lb/4kg maximum)
- 5 oz lard , melted
- 3 cloves garlic , chopped (optional)
- bay leaves optional, two
- 1 cup water boiling
- salt
Instructions
- The suckling pig must be at room temperature.
- Preheat oven to 300 F / 150 C.
- Open the suckling pig from top to bottom and flatten it with a mallet.
- Prick the skin and head with a large needle or fork. It is very important to pierce the meat so as not to form air pockets and to make the skin crisp and tender.
- Coat all the pork with lard and salt.
- Pour the boiling water into the bottom of a baking dish and place the garlic and bay leaves.
- Then put the meat on top, with the skin facing up.
- Cook immediately for 1 hour, basting regularly. Turn the suckling pig over after 30 minutes of cooking. If there is not enough water in the baking dish during cooking, add a little boiling water as the suckling pig needs this moisture.
- Turn the suckling pig over again and finally, in order to obtain a crisp and golden skin, raise the oven temperature to 375 F / 190 C, and cook for another 15 to 20 minutes without turning it over.
- When the skin is golden brown and crispy, serve immediately with fried potatoes.
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Overall Rating
5
2 reviews
Excellent
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