Cochinillo Asado

Mise-en-place

Ingrediënten

De bereidingswijze

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1. 1

   Preheat your oven to 160°C (325°F).

   Ongeveer 15 min

   Tip van de kok: Ensure the oven is fully preheated for even cooking.

2. 2

   Place the suckling pig skin-side up on a large roasting rack set over a roasting pan.

   Ongeveer 2 min

   Tip van de kok: The rack allows air to circulate, ensuring crispy skin.

3. 3

   Score the skin of the pig with a sharp knife in a crosshatch pattern, being careful not to cut into the meat.

   Ongeveer 5 min

   Tip van de kok: This helps the skin crisp up and absorb flavor.

4. 4

   Rub the entire surface of the pig generously with salt.

   Ongeveer 3 min

   Tip van de kok: Don't be shy with the salt; it's crucial for flavor and crispness.

5. 5

   Brush the melted lard all over the skin of the suckling pig.

   Ongeveer 2 min

   Tip van de kok: Lard helps achieve that signature golden, crackling skin.

6. 6

   Pour the water into the bottom of the roasting pan.

   Ongeveer 1 min

   Tip van de kok: The water creates steam, keeping the meat moist while the skin crisps.

7. 7

   Roast the pig for 2 hours at 160°C (325°F).

   Ongeveer 2 uur

   Tip van de kok: Monitor the water level in the pan and replenish if it dries out.

8. 8

   Increase the oven temperature to 200°C (400°F).

   Tip van de kok: This higher temperature will crisp the skin.

9. 9

   Continue roasting for another 45-60 minutes, or until the skin is deeply golden brown and crackling.

   Ongeveer 1 uur

   Tip van de kok: Keep a close eye on it during this stage to prevent burning.

10. 10

    Remove the suckling pig from the oven and let it rest on a cutting board for at least 15 minutes before carving.

    Ongeveer 15 min

    Tip van de kok: Resting allows the juices to redistribute, ensuring tender meat.

11. 11

    Carve the cochinillo into individual portions, ensuring each piece has some of the crispy skin.

    Ongeveer 5 min

    Tip van de kok: Use a sturdy knife or even a plate to gently break through the crisp skin.