Cochinillo Asado

Ingredients

Suckling pig

1 (approximately 12-15 pounds)

Salt

to taste

Black pepper

to taste

Olive oil

1/4 cup

Unsalted butter

4 tablespoons, cut into small pieces

Water

2 cups

Garlic

4 cloves, minced (optional for added flavor)

Fresh rosemary

2 sprigs (for garnish)

Lemon juice

from 1 lemon (for seasoning the cavity)

Instructions

1. Preheat your oven to 160°C (320°F).
2. Thoroughly clean the suckling pig inside and out. Pat the skin dry with paper towels to ensure crispiness.
3. Season the cavity of the pig with lemon juice, then generously salt and pepper the pig inside and out.
4. Rub the skin with olive oil, ensuring an even coating. Dot the skin with pieces of unsalted butter for added flavor.
5. Place the pig on a large roasting tray, ensuring it fits comfortably. Pour the water into the tray; this will help keep the meat moist during roasting.
6. If you choose to add garlic, sprinkle the minced garlic inside the cavity for a burst of flavor.
7. Roast the pig in the preheated oven for about 3 hours, or until the skin is golden brown and crispy, and the meat is tender. Baste the pig regularly with the cooking juices to enhance flavor and moisture.
8. For the last 30 minutes, you can increase the oven temperature to 180°C (356°F) to achieve an even crispier skin.
9. Once cooked, remove the pig from the oven and let it rest for 15-20 minutes before carving. This allows the juices to redistribute throughout the meat.
10. Garnish with fresh rosemary before serving. Traditionally, Cochinillo Asado is served with roasted potatoes and a simple green salad, or you can accompany it with a rich gravy made from the drippings.