Roast Suckling Pig (Cochinillo Asado)

Cochinillo Asado, Roast Suckling Pig is a delicacy that you shouldn’t miss if you like Spanish cuisine. Roasted properly, it should be soft and tender on the inside and crispy on the outside

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Roast Suckling Pig (Cochinillo Asado)

By Nino Shiukashvili Published: November 21, 2012

  • Cook: 10 h mins

    Cochinillo Asado, Roast Suckling Pig is a delicacy that you shouldn’t miss if you like Spanish cuisine. Roasted properly, it should be soft and tender on the inside and crispy on the outside

    Ingredients

    Instructions

    1. 1. Put the garlic, onions, bouquets garnis and parsley into the pig and close the cavity with a needle and thread. Rub the pig all over with salt and pepper. Then rub over half the olive oil and lemon juice. Set aside for 1 hour, then rub the remaining oil and juice into the skin of the pig with fingertips.2. Place a small aluminum foil in the mouth of the pig to leave it open and place balls of foil in the eye sockets.3. Transfer the pig, on its stomach, to a deep roasting pan and place the pan in the oven. Roast for 30 minutes. Then reduce the oven temperature to warm and roast the pig for a further 56 hours, basting time by time with the juices from bottom. 4. Increase the oven temperature to hot and roast the pig for a final 20 minutes, or until the skin is crispy and then remove from the oven.To serve the pig, untie the legs and remove the foil from the mouth, eye socket and ears. Transfer the pig to a large serving plate and surround with the garnishes. Insert the apple into the pig's mouth if you wish, or you can cut it into slices and arrange with the orange.
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