Cochinillo Asado Recipe – Spanish Special
Cochinillo Asado is one of the most iconic dishes in Spanish cuisine, especially celebrated in the Castilian region. This Segovia specialty features a suckling pig roasted to perfection, with impossibly crisp golden skin and juicy, tender meat beneath. Traditionally prepared in wood-fired ovens during festive occasions, this authentic recipe relies on simple seasoning and precise roasting to highlight the natural flavors of the meat. It’s a true showpiece dish that embodies Spanish culinary tradition and celebration.
- Prep Time30 min
- Cook Time2 hr
- Total Time2 hr 30 min
Cochinillo Asado Ingredients:
- 1 whole suckling pig (4–6 kg / 9–13 lbs), cleaned and butterflied
- 2–3 tbsp coarse salt
- 1–2 tbsp lard or olive oil
- 1 cup water (for roasting pan)
Optional aromatics:
- garlic, bay leaves, black pepper — used sparingly to keep flavors traditional
Cochinillo Asado Instructions:
Preheat the oven to 180 °C (350 °F).
Rinse and pat the suckling pig dry thoroughly, including skin and cavity.
Rub the entire pig generously with salt, especially the skin and interior.
Brush with melted lard or olive oil for crisp skin.
Place the pig skin side down on a rack or oven-safe tray over a roasting pan with water to keep it moist.
Roast for about 1–1.5 hours, basting occasionally.
Carefully flip the pig skin side up; increase temperature to 200 °C (400 °F) and roast for another 45–60 minutes until skin is deeply golden and crackling.
If needed, turn on the broiler for a few minutes to achieve extra crispness.
Let rest 15–20 minutes before carving.
Serve with traditional sides like roasted potatoes, salad, or crusty bread.
Recipe Notes :
Pig Selection: Choose a young suckling pig (2–6 weeks old) for the most delicate flavor and tenderness.
Crispy Skin Tips: Pat the skin completely dry and baste regularly; increase oven temperature at the end for the perfect crackling.
Roasting Technique: Roast skin side down first, then flip to achieve even cooking and golden skin.
Moisture Control: Add water to the roasting pan to prevent burning and keep the meat moist.
Serving Tradition: In Segovia, the roasted pig is famously cut using the edge of a plate to demonstrate its tenderness.
