A Cochinillo or roast suckling pig is a Spanish delicacy that originated in Segovia, Spain. A piglet is around two to six-week-old and has only been breastfed. They said that the Cochinillo tastes buttery and milky. The tenderness of the meat makes it fall gently off the bone. The layer of fat under the skin is so thin that you only need a plate to cut the pig. Having a good sauce will make it even more perfect. The Cochinillo is served whole and is sure to impress guests on any occasions
It may look hard to achieve, there’s nothing much to it other than seasoning. Here are some tips on how to make a Cochinillo. Simply rub the inside of the pork with garlic, salt, pepper, and butter.
- 1 x 6-Pound Suckling Pig
- Freshly Ground Black Pepper
- Soy Sauce
- Spanish olive
- Chili (optional)
- Gather the ingredients.
- Preheat the oven to 425 F. Season the piglet inside and out with salt and pepper to taste.
- Wrap pig's ears with aluminum foil to stop them from burning.
- Place the piglet in a large, open roasting pan. Coat with olive oil and place dabs of butter all over.
- Place pig in the oven and roast, basting often with pan drippings, for about 2 1/2 hours.
- Peel carrots and onion. Slice carrots into 4 pieces each and coarsely chop onion. Reserve.
- About 10 minutes before removing the piglet from the oven, place carrots and onions in the pan with the piglet.
- When a safe temperature of 145 F, minimum, is reached at the thickest part of the piglet's meat, away from bone or fat, remove piglet from the oven. Remove the aluminum foil from the ears and place the piglet on a serving dish, letting it rest for at least 10 minutes before carving. Keep warm in a warming drawer or in the oven on the lowest setting if not serving right away. Be mindful that meat can dry out if left in a warming drawer for too long.