Roast Suckling Pig

Roast Suckling Pig

Roast suckling pig, or cochinillo asado, is a traditional Spanish dish known for its crispy skin and tender, flavorful meat. It’s often served for special occasions and celebrations. Here’s a classic recipe to help you prepare it:

Roast Suckling Pig (Cochinillo Asado) Recipe

Ingredients:

  • 1 suckling pig (about 12-15 pounds), cleaned and prepared
  • 1/4 cup olive oil
  • 4 cloves garlic, minced
  • 2 tablespoons fresh rosemary leaves, chopped (or 1 tablespoon dried rosemary)
  • 2 tablespoons fresh thyme leaves (or 1 tablespoon dried thyme)
  • 2 tablespoons coarse sea salt
  • 1 teaspoon ground black pepper
  • 1 cup white wine or dry sherry
  • 1-2 cups chicken or beef broth

Instructions:

  1. Preparation:
    • Preheat your oven to 375°F (190°C).
    • Rinse the suckling pig under cold water and pat it dry with paper towels. If the pig has any remaining hair, carefully remove it with a pair of tweezers or a small knife.
  2. Season the Pig:
    • In a small bowl, mix together the olive oil, minced garlic, rosemary, thyme, sea salt, and black pepper.
    • Rub this mixture all over the suckling pig, including inside the cavity. If possible, let it marinate in the refrigerator for several hours or overnight to enhance the flavor.
  3. Roasting:
    • Place the pig on a roasting rack or a large roasting pan. If using a roasting rack, place the rack in the pan to catch any drippings.
    • Pour the white wine or sherry and a cup of broth into the bottom of the roasting pan. This will help keep the meat moist and create a flavorful base for basting.
    • Roast the pig in the preheated oven for about 2.5 to 3.5 hours, or until the skin is golden brown and crispy. Baste the pig occasionally with the pan juices to ensure even browning and to keep the meat moist.
  4. Crisp the Skin:
    • If the skin isn’t as crispy as you’d like by the end of the cooking time, you can increase the oven temperature to 400°F (200°C) or use the broiler for a few minutes. Watch closely to avoid burning.
  5. Check Doneness:
    • The pig is done when the internal temperature of the meat reaches at least 160°F (71°C) and the skin is crispy. You can use a meat thermometer to check the temperature in the thickest part of the meat.
  6. Rest the Pig:
    • Once the pig is cooked, remove it from the oven and let it rest for about 15-20 minutes. This allows the juices to redistribute throughout the meat.
  7. Serve:
    • Carve the suckling pig and serve with the pan juices. Traditionally, it’s served with roasted potatoes, a simple salad, or vegetables.

Tips:

  • Size of the Pig: If you’re cooking a smaller or larger pig, adjust the cooking time accordingly. Generally, allow about 20 minutes per pound.
  • Preparation: If the pig is too large for your oven, you might need to cook it in two stages or use a larger roasting setup.
  • Basting: Basting is key to achieving a crispy skin. If you run out of pan juices, you can use additional broth or wine.

Roast suckling pig is a show-stopping dish that’s perfect for special occasions. Enjoy the crispy skin and tender meat—it’s a delicious and memorable meal!