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Cochinillo Asado Recipe
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Cochinillo Asado Recipe

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Cochinillo asado is a traditional Spanish dish originating from the region of Segovia, featuring a slow-roasted suckling pig with crispy skin and tender, flavorful meat. It is a popular dish for special occasions and celebrations. To prepare cochinillo asado, you will need a whole suckling pig, which can be ordered from a butcher or purchased at a specialty store. The pig is seasoned with a mixture of spices, herbs, and aromatics before being roasted to perfection in a wood-fired oven or a conventional oven. This recipe is ideal for a large gathering or special occasion, and it is sure to impress your guests with its rich flavors and tender texture.

Time Cook
240
Level
Advanced
Calories
1200
Allergens
Pork

Ingredients

1 whole
Suckling Pig
1200 Calories
1/4 cup
Olive Oil
100 Calories
4 cloves
Garlic
20 Calories
2 sprigs
Rosemary
10 Calories
1 sprig
Thyme
5 Calories
1 tbsp
Salt
0 Calories
1 tbsp
Black Pepper
0 Calories
1 wedges
Lemon
10 Calories

Step-by-Step Instructions

1
Preheat your oven to 425°F (220°C). Rinse the suckling pig under cold water and pat it dry with paper towels.
2
In a small bowl, mix together the olive oil, garlic, rosemary, thyme, salt, and black pepper. Rub the mixture all over the suckling pig, making sure to get some under the skin as well.
3
Place the suckling pig in a roasting pan and put it in the oven. Roast for 20 minutes per pound, or until the skin is crispy and golden brown.
4
Once the pig is done, remove it from the oven and let it rest for 10 minutes. Slice it into thin pieces and serve with a side of roasted vegetables or crusty bread.

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