Cochinillo asado – roast suckling pig with salad
Half a suckling pig roasted the Segovian way with nothing but water, salt and lard – first skin side down, then skin side up – until the meat is meltingly tender and the skin crackles. Served with a simple lettuce, tomato and onion salad. The Christmas and celebration roast of Castile.
- 2 h 33Time
- 26 minHands-on
- 4Portions
- 56 gprotein per portion
- 1050kcal per portion
Ingredients for 4 portions
- 2.2 kgSuckling pig, half a pig, split lengthways
- to tasteSalt
- ≈ 300 mlWater
- 2 tbspLard
On the side
- 1Lettuce, torn
- 2Tomatoes, in wedges
- ½Yellow onion, in thin rings
- 2 tbspOlive oil
- 1 tbspVinegar, wine vinegar
Method
- Heat the oven to 180 °C. Salt the suckling pig well on both sides.
- Lay it skin side down in an earthenware dish or deep roasting tin, propped on a couple of wooden spoons so it doesn't touch the bottom, and pour the water into the dish.
- Roast for 1 hour 15 minutes, basting now and then with the juices. Add a little water if the dish dries out.
- Turn the pig skin side up, pat the skin dry with kitchen paper, prick it here and there with a cocktail stick so it doesn't blister and rub it with the lard. Turn the oven up to 200 °C.
- Roast for another 45–50 minutes, until the skin is golden and crisp.
- Meanwhile, make the salad with the lettuce, tomato and onion, and dress it with the oil, vinegar and salt just before serving.
- Let the pig rest for 10 minutes out of the oven.
- Cut it into pieces – in Segovia they do it with the edge of a plate, it's that tender – and serve with the juices and the salad.
