Cochinillo Asado (Roast Suckling Pig)
Why this recipe works
- Classic two-stage roasting: A gentle roast cooks the pig through and tenderises the joints before a final high-heat blast crisps the skin.
- Crisp crackling: Keeping the skin dry while adding water to the tray encourages blistered crackling without drying out the meat.
- Focused seasoning: Garlic, olive oil and sea salt season the pork without masking the flavour of the roast.
Get the most out of this recipe
Timing notes
- Rest briefly before carving: A short rest lets the juices settle, but avoid holding it too long or the crackling will lose its crispness.
- Serve straight away: Cochinillo asado is at its best immediately after the final high-heat roast, when the skin is still blistered and crisp.
- Mostly hands-off cooking: The active preparation is brief, but the roast needs steady oven time and attention during the final crisping stage.
Texture tips
- Keep water away from the skin: Pour the water around the pig rather than over it, as moisture on the skin can stop the crackling from forming properly.
- Check the joints: The meat is ready for the high-heat finish when the joints move easily and the flesh feels tender.
- Watch the final roast: During the 220°C (430°F) stage, rotate the pan if the skin colours unevenly so the crackling finishes evenly.
Common mistakes
- Scoring too deeply: Keep the crosshatch shallow; cutting into the meat can release juices and make the roast drier.
- Leaving the final stage unchecked: The skin can move quickly from golden to overdone at high heat, so monitor it closely near the end.
- Expecting reheated crackling: Leftover meat can be reheated, but the skin softens after chilling, so plan to enjoy the crispest portions fresh.
Serving ideas
- Simple sides: Serve with roast potatoes, a sharp green salad or good bread to balance the richness of the pork.
- Spanish red wine: A medium-bodied Spanish red works well with the savoury roast and crisp skin without overwhelming the dish.
Equipment you'll need
Ingredients
Instructions
- Heat the oven to 160°C (320°F). Pat the pig dry all over, then score the skin lightly in a shallow crosshatch, taking care not to cut into the meat.
- Peel the garlic and crush it to a paste with the fine sea salt. Stir in the extra virgin olive oil, then rub the mixture over the flesh side and into the joints and cavity.
- Set the pig skin-side up on a roasting pan. Pour the water into the pan around the pig, keeping it away from the skin so it stays dry.
- Roast for 2 hours, topping up the water if the pan looks dry. The meat should be tender and the joints should move easily when nudged.
- Increase the oven to 220°C (430°F) and roast for 25 to 35 minutes until the skin is deeply golden and blistered. If the skin is colouring unevenly, rotate the pan once during this stage.
- Rest the pig for 10 minutes before carving. Serve straight away while the skin is at its crispest.
Recipe notes
Tips
- For the best crackling, keep the skin as dry as possible: pat it thoroughly dry before roasting and avoid splashing it with the water in the pan.
- If you have a thermometer, aim for the thickest part of the shoulder or leg to reach about 75°C (170°F), then rely on the high-heat finish to crisp the skin.
- Hot fat can spit when carving; keep hands and forearms clear, and use a stable board and a sharp knife.
Substitutions
- If you prefer a milder garlic flavour, reduce the Garlic to 4 cloves and rub the remainder of the paste mainly into the cavity rather than over the surface.
- For a slightly richer finish, increase the Extra virgin olive oil to 4 tbsp and rub a little extra over the skin just before the final high-heat roast.
Storage
- Refrigerate up to 2 days
- Cool leftovers quickly, then refrigerate in a sealed container. Reheat the meat in a 180°C (355°F) oven until piping hot; the skin will soften, so it is best eaten fresh.
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Recipe overview
- Servings: 4 servings
- Total time: 3h 30min (25min active)
- Difficulty: Advanced
- Cuisine: Spanish
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