🇪🇸 Spain · Food
Cochinillo Asado (Roast Suckling Pig)
By eatmundo · July 7, 2026
Cochinillo Asado is a legendary Castilian dish, particularly from Segovia, where a whole suckling pig is slow-roasted to achieve incredibly tender meat and remarkably crispy skin. It's a celebratory centerpiece, traditionally carved with a plate to demonstrate its tenderness.
Ingredients
check them off as you prepareHow to Make It
- 1
Preheat your oven to a high temperature of 200°C (390°F) with the fan off. It's crucial for the initial crisping of the skin. Prepare the suckling pig by cleaning it thoroughly and patting it completely dry with paper towels – moisture is the enemy of crispy skin!
- 2
Score the skin of the pig lightly in a crisscross pattern, being careful not to cut into the meat. Then, generously rub the entire surface of the pig with 2 tablespoons of coarse salt, ensuring it penetrates the scored lines. Don't be shy with the salt; it helps draw out moisture and flavor.
- 3
Place the pig skin-side up on a wire rack set over a roasting pan. Add 500 ml of water to the bottom of the roasting pan along with 2 peeled garlic cloves and 2 bay leaves. This creates a moist environment for the meat while allowing the skin to crisp.
- 4
Roast the pig in the preheated oven for 30-45 minutes, or until the skin starts to turn golden brown and blister. This high-heat phase is vital for initiating the crackling process. Keep an eye on it to prevent burning.
- 5
Reduce the oven temperature to 160°C (325°F). Continue roasting for another 2 to 2.5 hours, basting occasionally with the pan juices (and 100 ml white wine if using). The skin will continue to crisp slowly, and the meat will become incredibly tender. The internal temperature should reach 70-75°C (160-165°F) in the thickest part.
- 6
For the final crisping, if the skin isn't perfectly crackling, increase the oven temperature back to 200°C (390°F) for 15-20 minutes, or use the grill/broiler function carefully. Watch it constantly to avoid burning the delicate skin. It should be deeply golden and shatteringly crisp.
- 7
Once roasted to perfection, remove the pig from the oven and let it rest on a cutting board for at least 15-20 minutes before carving. This allows the juices to redistribute, ensuring moist and flavorful meat. Serve immediately, traditionally carved with the edge of a plate.
- 8
Serve the Cochinillo Asado hot with its pan juices spooned over, perhaps alongside some simple roasted potatoes or a fresh salad. The contrast between the succulent meat and the crispy skin is what makes this dish so unforgettable.
Frequently Asked Questions
How do I ensure the skin gets perfectly crispy?+
To achieve perfectly crispy skin, start with a thoroughly dry pig, score the skin generously, and begin roasting at a high temperature (200°C/390°F) for the first 30-45 minutes. A final blast of high heat or broiler can achieve that ultimate crackle.
What is the best way to carve Cochinillo Asado?+
Traditionally, Cochinillo Asado is so tender it can be carved with the edge of a plate. If using a knife, use a very sharp one to cut through the crispy skin and meat along the natural joints, ensuring each serving gets some skin.
Can I prepare Cochinillo Asado in advance?+
While best served immediately, you can roast the pig a few hours in advance and reheat it. However, the skin will lose some of its crispness; you can try to re-crisp it in a hot oven or under the broiler right before serving.
What should I look for when buying a suckling pig?+
Look for a pig weighing between 4-6 kg (9-13 lbs), with light, unblemished skin and signs of having been a true suckling pig (small size, young appearance). Source from a reputable butcher or specialty store for the best quality.
Mundo Match
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