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Cochinillo asado
Roast suckling pig
Cochinillo asado: Segovia's roast suckling pig with crackling-thin skin
In Segovia, in the shadow of the Roman aqueduct, restaurants bring out the roast suckling pig whole and carve it with the edge of a plate to show how tender it is, then smash the plate for luck. It is the great Castilian Sunday and celebration lunch, served with a plain lettuce salad and nothing else. This contains pork (suckling pig and lard). At home, half a pig fits in most ovens; ask your butcher to split it. Chef's tip: roast it skin-side down in water first, then flip it, so the meat steams tender before the skin turns to glass.
- Total time
- 170 min
- Difficulty
- hard
- Serves
- 6
Ingredients
- 6 ⅝ lb half suckling pigsplit lengthways by the butcher
- 1 tbsp coarse salt
- 1 ¾ oz lardsoft, or olive oil
- 4 cloves garliclightly crushed
- 1 ¼ cups water
To serve
- 1 crisp lettuce (optional)dressed with oil, vinegar and salt
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Method
0/6 doneStep 1: Heat the oven to 350°F. Dry 6 ⅝ lb half suckling pig very well with kitchen paper and rub the inside with half of ½ tbsp coarse salt.
Step 2: Place it skin-side down on wooden spoons or a rack set in a large roasting tin, so the skin doesn't touch the base. Add 1 ¼ cups water, 4 cloves garlic and 3 bay leaves to the tin.
5 minStep 3: Roast for 1 hour 15 minutes, basting the inside once or twice with the juices, until the meat is pale and tender.
75 minStep 4: Turn it skin-side up, prick the skin all over with a fine skewer, rub with 1 ¾ oz lard and sprinkle with the rest of ½ tbsp coarse salt. A common mistake is pricking deep into the meat: the juices run out and the skin bubbles unevenly.
Step 5: Raise the oven to 400°F and roast for 50–60 minutes more, until the skin is deep amber, hard and glassy, and sounds crisp when tapped with a knife. The thickest part of the leg should read at least 145°F; at about 167°F the meat falls from the bone, as it should.
55 minStep 6: Rest for 10 minutes, then cut into portions through the joints, using the edge of a plate if you want to show off. Spoon a little of the tin juices on the plates, not on the skin, and serve with the lettuce if using.
10 min
Nutrition per serving
- Calories
- 720 kcal
- Protein
- 52 g
- Carbs
- 0 g
- Fat
- 56 g
- Fibre
- 0 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does cochinillo asado take?
- About 170 minutes in total: 20 minutes to prepare and 150 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
- What can I use instead of bay leaves?
- Leave it out, or a pinch of dried thyme (it's a background flavour).
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