Spanish Cochinillo Asado – Roast Suckling Pig
A traditional Spanish dish featuring a whole suckling pig roasted to crispy perfection with tender, juicy meat inside.
Ingredients (Serves 6-8):
* 1 whole suckling pig (4-6 kg), cleaned
* Salt
* 3-4 garlic cloves, minced
* Olive oil
* Optional: rosemary sprigs
Instructions:
1. Preheat oven to 160°C (320°F).
2. Rub the pig with salt, garlic, and olive oil inside and out.
3. Roast for 3–4 hours, basting occasionally.
4. Increase temperature to 220°C (430°F) for the last 30 minutes to crisp the skin.
5. Rest before carving.
Spanish Tip:
Traditionally served with simple roasted potatoes or a fresh salad.
Spanish Cochinillo Asado – Roast Suckling Pig
A traditional Spanish dish featuring a whole suckling pig roasted to crispy perfection with tender, juicy meat inside.
Ingredients (Serves 6-8):
* 1 whole suckling pig (4-6 kg), cleaned
* Salt
* 3-4 garlic cloves, minced
* Olive oil
* Optional: rosemary sprigs
Instructions:
1. Preheat oven to 160°C (320°F).
2. Rub the pig with salt, garlic, and olive oil inside and out.
3. Roast for 3–4 hours, basting occasionally.
4. Increase temperature to 220°C (430°F) for the last 30 minutes to crisp the skin.
5. Rest before carving.
Spanish Tip:
Traditionally served with simple roasted potatoes or a fresh salad.
