Cochinillo Asado
Cochinillo Asado, or roast suckling pig, is a traditional Spanish dish that is incredibly tender and flavorful. The pig is slow-roasted until the skin is crispy and the meat is succulent.
Ingredients - Serves 6
- Water - 1 cup
- Butter - 50 grams
- Olive oil - 2 tablespoons
- Black pepper - To taste
- Salt - To taste
- Suckling pig - 1 whole, about 4-5 kg
Let's Get Started
- Preheat the oven to 160°C (320°F).
- Clean the suckling pig thoroughly, inside and out. Pat dry with paper towels.
- Season the pig generously with salt and pepper, inside and out.
- Place the pig on a roasting tray. Rub the skin with olive oil and dot with butter.
- Pour the water into the tray. This will help to keep the meat moist during cooking.
- Roast the pig in the preheated oven for about 3 hours, or until the skin is crispy and the meat is tender. Baste regularly with the cooking juices.
- Once cooked, remove the pig from the oven and let it rest for a few minutes before carving.
- Serve the Cochinillo Asado with roasted potatoes and a simple green salad for a traditional Spanish feast.
Dietary Info
- Dish Type: Main Course
- Prep Time: 30 minutes
- Cook Time: 180 minutes
- Calories: 600
- Fat: 40g
- Carbs: 0g
- Protein: 50g
- Sodium: 200mg
- Sugar: 0g
