Cochinillo Asado
Cochinillo Asado is a traditional Spanish roasted suckling pig, renowned for its incredibly tender meat and crispy, golden skin. This celebratory dish is simple yet impressive, perfect for special occasions or a festive family meal.
An original recipe by Forkin
- Total time
- 3 hr 45 min
- Serves
- 6
- Difficulty
- Hard
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 3.5 kgsuckling pig, whole, butterflied
- 100 glard, melted
- 500 mlwater
- 2 tbspsalt
Equipment
roasting rack · sharp knife · pastry brush · oven · cutting board · roasting pan
The method
Step by step
- 1
Preheat your oven to 160°C (325°F).
About 15 min
Cook’s note: Ensure the oven is fully preheated for even cooking.
- 2
Place the suckling pig skin-side up on a large roasting rack set over a roasting pan.
About 2 min
Cook’s note: The rack allows air to circulate, ensuring crispy skin.
- 3
Score the skin of the pig with a sharp knife in a crosshatch pattern, being careful not to cut into the meat.
About 5 min
Cook’s note: This helps the skin crisp up and absorb flavor.
- 4
Rub the entire surface of the pig generously with salt.
About 3 min
Cook’s note: Don't be shy with the salt; it's crucial for flavor and crispness.
- 5
Brush the melted lard all over the skin of the suckling pig.
About 2 min
Cook’s note: Lard helps achieve that signature golden, crackling skin.
- 6
Pour the water into the bottom of the roasting pan.
About 1 min
Cook’s note: The water creates steam, keeping the meat moist while the skin crisps.
- 7
Roast the pig for 2 hours at 160°C (325°F).
About 2 hr
Cook’s note: Monitor the water level in the pan and replenish if it dries out.
- 8
Increase the oven temperature to 200°C (400°F).
Cook’s note: This higher temperature will crisp the skin.
- 9
Continue roasting for another 45-60 minutes, or until the skin is deeply golden brown and crackling.
About 1 hr
Cook’s note: Keep a close eye on it during this stage to prevent burning.
- 10
Remove the suckling pig from the oven and let it rest on a cutting board for at least 15 minutes before carving.
About 15 min
Cook’s note: Resting allows the juices to redistribute, ensuring tender meat.
- 11
Carve the cochinillo into individual portions, ensuring each piece has some of the crispy skin.
About 5 min
Cook’s note: Use a sturdy knife or even a plate to gently break through the crisp skin.
Keep it good
Store any leftover cochinillo in an airtight container in the refrigerator.
Reheat in a preheated oven at 180°C (350°F) until warmed through, to help re-crisp the skin.
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