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.
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