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Cochinillo Asado
Segovian Roast Suckling Pig
A quintessential Spanish celebration dish from Segovia, this roast suckling pig is renowned for its incredibly tender meat and shatteringly crisp skin. The young age of the pig is crucial for achieving this delicate texture.
đ§ Ingredienser
- 1 whole (approx. 4-6 kg) Suckling pig (cochinillo)
- generous amount Coarse sea salt
- 8-10 cloves Garlic
- 100 g Lard
- 4-6 whole Bay leaves
- 200 ml Dry white wine
- 500 ml Water
đšâđł Instruktioner
- 1
Prepare the pig: Rinse the suckling pig inside and out with cold water and pat it thoroughly dry with paper towels. This is crucial for achieving crispy skin. If brining, submerge the pig in a brine solution (e.g., 1 cup salt to 1 gallon water) for 12-24 hours in the refrigerator, then rinse and dry thoroughly.
â±ïž 20 minutes (plus brining time if applicable) - 2
Season the pig: Rub the entire surface of the pig, inside and out, generously with coarse sea salt. In a small bowl, mash the smashed garlic cloves with the softened lard to create a paste. Rub this garlic-lard mixture all over the pig's skin. Ensure an even coating.
â±ïž 15 minutes - 3
Prepare for roasting: Preheat your oven to 160°C (320°F). Place the bay leaves in the cavity of the pig. Place the pig, breast-side up, in a large, sturdy roasting pan or a traditional clay dish. Pour the white wine and 500ml of water into the bottom of the pan.
â±ïž 10 minutes - 4
Initial roast: Place the pig in the preheated oven. Roast for 1.5 hours at 160°C (320°F). During this time, baste the pig every 20-30 minutes with the pan juices. The skin will start to puff and turn golden.
â±ïž 1 hour 30 minutes - 5
Increase temperature for crisping: After 1.5 hours, increase the oven temperature to 200°C (400°F). Continue roasting for another 1 to 2 hours, or until the skin is deeply golden brown, puffed, and crackles when tapped. Baste occasionally with the pan juices. The internal temperature of the thickest part of the thigh should reach at least 75°C (165°F).
â±ïž 1-2 hours - 6
Rest and serve: Once cooked and the skin is perfectly crisp, carefully remove the pig from the oven. Let it rest for at least 20-30 minutes before carving. This allows the juices to redistribute, ensuring moist meat. Traditionally, cochinillo is carved at the table using the edge of a plate, demonstrating its tenderness.
â±ïž 20-30 minutes
đĄ Proffstips
- âThe age of the pig is paramount: a true cochinillo is under three weeks old and weighs no more than 6 kg. This ensures the meat is incredibly tender and the bones are soft.
- âFor the crispiest skin, ensure the pig is completely dry before seasoning and roasting. You can even leave it uncovered in the refrigerator overnight.
- âA traditional clay roasting dish (cazuela de barro) is recommended for authentic results, as it distributes heat evenly.
- âIf the skin starts to brown too quickly, you can loosely tent the pig with aluminum foil.
- âThe internal temperature is a good guide, but the visual cue of shatteringly crisp, golden-brown skin is the ultimate indicator of doneness.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Add fresh rosemary sprigs and thyme to the cavity along with the bay leaves for an aromatic touch.
- For a modern approach, some chefs marinate the pig in a mixture of olive oil, garlic, and herbs before roasting.