Cochinillo Asado- Roasted Suckling Pig
Ingredients
| 6 lbs suckling pig (can be ordered in advanced from a good butcher or online) | ||
| 1/2 cup extra virgin olive oil | ||
| kosher salt and fresh cracked black pepper to taste | ||
| 1/2 cup unsalted butter | ||
| 2 carrots | ||
| 1 Spanish onion | ||
| 1 tbs thyme | ||
| 1 tbs rosemary | ||
| 1 tbs garlic powder |
In order to be a suckling pig the pig must not be any older than 1 month old and weigh no more than 8 lbs. This recipe was perfected at “Botin“in Spain which happens to be the oldest restaurant in the World.
Directions:
- Season pig with salt and pepper, rosemary, thyme and garlic powder on the inside and out.
- Wrap the ears in aluminium foil the prevent burning.
- Place the pig in a large roasting pan and baste with butter and olive oil inside and out.
- Place in the oven and roast, basting often with the pan drippings. About 2 to 3 hours or until internal temperature reaches 160 degrees.
- Halfway through cooking add the carrots, potatoes and onion to the roasting pan and remove the foil from the ears.
- Remove the piglet from oven, check the meat and make sure the juices run clear, and the skin is crispy
- Place pig on a platter and serve.
- With each portion serve some of the crispy skin.
- The eyeballs and brains are especially good served atop crusty bread.
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