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  • Serves
    4
  • Time
    Over 2 hours
  • Region
    Castile-leon
  • Main product
    Spanish suckling pig
  • Ideas for
    A Lunch
    A Traditional Menu
    Christmas

Recipe

Roast suckling pig

(Cochinillo asado)

Difficulty: Easy  

 

  • Spanish recipe: Roast suckling pig. Photo by: Toya Legido/©ICEX.

    Spanish recipe: Roast suckling pig. Photo by: Toya Legido/©ICEX.

Wine Match
Federico Oldenburg/©ICEX

A well-rounded DO Toro red, assertive yet elegant, is a good complement for this traditional roast. To counter the pork’s fattiness, a tannic, well-structured wine is called for.

Ingredients
Metric System Units

1 suckling pig (3 kg)
100 gr fresh pork lard
2.5 l water
4 garlic cloves
bay leaf
salt

Imperial UK Units

1 suckling pig (3 kg)
3.5 oz fresh pork lard
4.375 pint water
4 garlic cloves
bay leaf
salt

US Units

1 suckling pig (3 kg)
0.375 cup fresh pork lard
10.625 cup water
4 garlic cloves
bay leaf
salt

     
     
     
Preparation

Wash the pig and cut in two lengthwise. Season and lay on a few bay leaves on an earthenware dish with the inside of the pig upwards. Brush with lard and add the chopped garlic. Bake in a pre-heated oven at 180º C / 356º F for one hour, pouring the water over the top. Turn over so that the skin side is uppermost and brush again with lard. Prick the skin with a fork and add more water if necessary. Cook for a further 3/4 hour at 140º C / 284º F. The pork should be crisp.

Preparation: Escuela Superior de Hostelería y Turismo de Madrid

Presentation

Serve the whole pig in its cooking dish at the table.

Nutritional Facts

Energy (kcal): 1,529
Energy (kJ): 6,397
Proteins (g): 83.2
Fat (g): 139.9
Carbohydrates (g): 0.7
Iron (mg): 6.6
Zinc (mg): 9.0
Thiamine (mg): 3.5

Information provided by: The Spanish Nutrition Foundation (FEN)
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