Main CourseDinner

Cochinillo Asado

Name: Cochinillo Asado
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 45 min
Yield: 6 servings
Cuisine: spanish
Ingredients: 3.5 kg suckling pig whole, butterflied; 100 g lard melted; 500 ml water; 2 tbsp salt

Cochinillo Asado is a traditional Spanish roasted suckling pig, renowned for its incredibly tender meat and crispy, golden skin. This celebratory dish is simple yet impressive, perfect for special occasions or a festive family meal.

An original recipe by Forkin

Total time: 3 hr 45 min
Serves: 6
Difficulty: Hard

Mise en place

Ingredients

3.5 kgsuckling pig, whole, butterflied
100 glard, melted
500 mlwater
2 tbspsalt

Equipment

roasting rack · sharp knife · pastry brush · oven · cutting board · roasting pan

The method

Step by step

1
Preheat your oven to 160°C (325°F).
About 15 min
Cook’s note: Ensure the oven is fully preheated for even cooking.
2
Place the suckling pig skin-side up on a large roasting rack set over a roasting pan.
About 2 min
Cook’s note: The rack allows air to circulate, ensuring crispy skin.
3
Score the skin of the pig with a sharp knife in a crosshatch pattern, being careful not to cut into the meat.
About 5 min
Cook’s note: This helps the skin crisp up and absorb flavor.
4
Rub the entire surface of the pig generously with salt.
About 3 min
Cook’s note: Don't be shy with the salt; it's crucial for flavor and crispness.
5
Brush the melted lard all over the skin of the suckling pig.
About 2 min
Cook’s note: Lard helps achieve that signature golden, crackling skin.
6
Pour the water into the bottom of the roasting pan.
About 1 min
Cook’s note: The water creates steam, keeping the meat moist while the skin crisps.
7
Roast the pig for 2 hours at 160°C (325°F).
About 2 hr
Cook’s note: Monitor the water level in the pan and replenish if it dries out.
8
Increase the oven temperature to 200°C (400°F).
Cook’s note: This higher temperature will crisp the skin.
9
Continue roasting for another 45-60 minutes, or until the skin is deeply golden brown and crackling.
About 1 hr
Cook’s note: Keep a close eye on it during this stage to prevent burning.
10
Remove the suckling pig from the oven and let it rest on a cutting board for at least 15 minutes before carving.
About 15 min
Cook’s note: Resting allows the juices to redistribute, ensuring tender meat.
11
Carve the cochinillo into individual portions, ensuring each piece has some of the crispy skin.
About 5 min
Cook’s note: Use a sturdy knife or even a plate to gently break through the crisp skin.

Keep it good

Storage

Store any leftover cochinillo in an airtight container in the refrigerator.

Reheating

Reheat in a preheated oven at 180°C (350°F) until warmed through, to help re-crisp the skin.