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.