Cochinillo Asado (Roast Suckling Pig) Recipe

Welcome to the delicious world of Cochinillo Asado, or roast suckling pig! This mouthwatering dish is famous in Spanish cuisine and is especially beloved in regions like Castile. Traditionally served during celebrations, it’s more than just a meal; it’s a symbol of family gatherings and festive occasions. The crispy skin and tender meat create a flavor combination that leaves everyone asking for more!

Why is Cochinillo Asado so popular? It’s not just about the taste. This dish has deep cultural roots, often associated with celebrations and traditions. When served, it becomes a centerpiece that brings people together, making every meal a joyous occasion.

Ingredients

Feel free to swap the suckling pig with a smaller cut of pork or even a vegetarian option like roasted vegetables, if that suits your taste!

Step-by-Step Instructions

1. Prepare the pig: Rinse the suckling pig thoroughly under cold water and pat it dry with paper towels. This helps achieve that crispy skin!
2. Season: Rub the entire pig with salt, inside and out. Then, drizzle with olive oil and rub it in. Toss in the minced garlic and tuck the rosemary inside the cavity along with any other herbs you like.
3. Preheat the oven: Set your oven to a temperature of 450°F (232°C).
4. Roast: Place the pig on a roasting rack in a large roasting pan. Roast for about 30 minutes to get the skin crispy.
5. Lower the temperature: After the initial roast, reduce the oven temperature to 350°F (177°C) and continue cooking for about 2 to 3 hours, depending on the size of the pig. Baste it occasionally with its own fat or white wine for extra flavor.
6. Check for doneness: The pig is done when the meat is tender and the internal temperature reaches 145°F (63°C). The skin should be golden brown and crispy.
7. Rest and serve: Let the pig rest for about 20 minutes before carving. This helps keep the juices in the meat!
8. Enjoy: Serve the Cochinillo Asado with roasted vegetables and your favorite sides. Gather around the table for a feast!

Nutritional Information

Tips and Tricks

• Perfect skin: To achieve the crispiest skin, ensure the pig is dry before seasoning it.
• Basting: Baste the pig every 30 minutes to keep it moist.
• Serving suggestion: Pair with a sweet sauce like apple or fig sauce to enhance the flavors.

FAQs

What is Cochinillo Asado?

Cochinillo Asado is a traditional Spanish dish made from a young pig, roasted until the skin is crispy and the meat is tender.

How do I know when the pig is done roasting?

The pig is done when the internal temperature reaches 145°F (63°C) and the skin is golden brown and crispy.

What sides go well with Cochinillo Asado?

Popular sides include roasted vegetables, potatoes, and a fresh green salad, which balance the richness of the meat.

Can I use a different type of meat?

Yes! You can use a smaller cut of pork or even a vegetarian option like grilled vegetables for a different twist.

How long does it take to cook?

Overall, roast the pig for about 3-4 hours, including initial high-heat roasting.

What wine pairs best with Cochinillo Asado?

A good red wine, such as Tempranillo or Garnacha, complements the flavors of the roast beautifully.

Can I prepare this dish ahead of time?

While it’s best served fresh, you can prepare the seasonings in advance. However, cook it on the day of serving for best results.

Is Cochinillo Asado difficult to make?

While it requires time and attention, the process is straightforward. Just follow the steps carefully, and you’ll impress everyone!

What should I do with leftovers?

Leftovers can be stored in the fridge and enjoyed in sandwiches, salads, or as a part of another meal!

Where can I find a good quality suckling pig?

Check local butchers or specialty meat shops. Make sure to ask for a suckling pig for the best results!