Cochinillo
Segovia's roast suckling pig is milk-fed piglet slow-roasted until the skin turns to shattering glass over meat so tender it is traditionally carved with the edge of a plate. It is the grand centrepiece of the Castilian asador.
Approximate, per 1 quarter portion (~250g roast pig with crackling). Values vary by recipe and portion.
Ingredients
- ·1 suckling pig, about 4-5 kg, cleaned and butterflied
- ·Coarse sea salt
- ·2 bay leaves
- ·4 garlic cloves
- ·500 ml water
- ·100 g lard or 4 tbsp olive oil
- ·White wine, for basting (optional)
Method
- 1
Heat the oven to 160°C. Rub the flesh side of the pig with a little salt and the crushed garlic, and lay the bay leaves in the roasting tin.
- 2
Place the pig skin-side down in a large earthenware or roasting dish and pour the water into the base of the tin.
- 3
Roast skin-side down for about 1 hour 45 minutes, basting the meat occasionally with the tin juices and topping up the water so it never dries out.
- 4
Turn the pig skin-side up. Prick the skin all over, brush it with lard or olive oil and a little wine, and raise the oven to 200°C.
- 5
Roast for a further 40-50 minutes, basting the skin with the fat, until it blisters and crackles to a deep golden crisp. Watch closely so it browns evenly.
- 6
Rest for 10 minutes. Serve in quarters, traditionally cut with the edge of a plate to prove how tender it is, with the roasting juices spooned over.
Rather eat it out? Where to order Cochinillo
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