Spanish Cochinillo Asado – Roast Suckling Pig
A Castilian specialty featuring whole suckling pig roasted until the skin is ultra-crispy and the meat meltingly tender — a feast centerpiece in Spain.
Ingredients (Serves 4–6):
* 1 small suckling pig (4–6kg, cleaned and split)
* 3 tbsp lard or olive oil
* 4 garlic cloves, crushed
* Salt
* 500ml water
* Bay leaves, optional
Instructions:
1. Preheat oven to 180°C (350°F).
2. Rub pig inside and out with garlic, salt, and lard.
3. Place in roasting pan skin-side up, add water and bay leaves.
4. Roast for ~2.5–3 hours, basting occasionally. Increase heat to 220°C (430°F) at the end for crispy skin.
5. Let rest before carving.
Spanish Tip:
Traditionally served with simple sides like roasted potatoes or salad — let the pig shine.
A Castilian specialty featuring whole suckling pig roasted until the skin is ultra-crispy and the meat meltingly tender — a feast centerpiece in Spain.
Ingredients (Serves 4–6):
* 1 small suckling pig (4–6kg, cleaned and split)
* 3 tbsp lard or olive oil
* 4 garlic cloves, crushed
* Salt
* 500ml water
* Bay leaves, optional
Instructions:
1. Preheat oven to 180°C (350°F).
2. Rub pig inside and out with garlic, salt, and lard.
3. Place in roasting pan skin-side up, add water and bay leaves.
4. Roast for ~2.5–3 hours, basting occasionally. Increase heat to 220°C (430°F) at the end for crispy skin.
5. Let rest before carving.
Spanish Tip:
Traditionally served with simple sides like roasted potatoes or salad — let the pig shine.
Spanish Cochinillo Asado – Roast Suckling Pig
A Castilian specialty featuring whole suckling pig roasted until the skin is ultra-crispy and the meat meltingly tender — a feast centerpiece in Spain.
Ingredients (Serves 4–6):
* 1 small suckling pig (4–6kg, cleaned and split)
* 3 tbsp lard or olive oil
* 4 garlic cloves, crushed
* Salt
* 500ml water
* Bay leaves, optional
Instructions:
1. Preheat oven to 180°C (350°F).
2. Rub pig inside and out with garlic, salt, and lard.
3. Place in roasting pan skin-side up, add water and bay leaves.
4. Roast for ~2.5–3 hours, basting occasionally. Increase heat to 220°C (430°F) at the end for crispy skin.
5. Let rest before carving.
Spanish Tip:
Traditionally served with simple sides like roasted potatoes or salad — let the pig shine.
