Spanish
Cochinillo asado
A traditional Castilian roast suckling pig with tender, milky meat and a glass-crisp golden skin. It is cooked simply with salt, water, and a little lard so the flavor of the cochinillo remains pure.
Ingredients
- Suckling pig quarter, bone-in with skin1.2 kg
- Fine sea salt2 tsp
- Pork lard, softened2 tbsp
- Water300 ml
- Bay leaf1
Method
- Take the suckling pig out of the refrigerator 45 minutes before roasting so it loses its chill.
- Heat the oven to 160°C.
- Pat the meat and skin very dry, then rub the flesh side and the cut edges with the sea salt.
- Place a small rack, wooden sticks, or an inverted ovenproof plate in a roasting dish so the skin will not sit in liquid.
- Pour the water into the dish and add the bay leaf, keeping the liquid below the rack.
- Set the suckling pig skin-side down on the rack and roast for 1 hour.
- Turn the suckling pig skin-side up, carefully prick the skin all over with the tip of a knife without cutting into the meat, and brush the skin with softened lard.
- Roast for 50 minutes more, adding a little hot water to the dish if it becomes dry.
- Increase the oven to 220°C and roast for 15 to 25 minutes, until the skin is deeply golden, blistered, and crisp.
- Rest the cochinillo uncovered for 10 minutes, then cut through the joints and serve with the pan juices spooned around, not over, the skin.
Common questions
Can I substitute a whole suckling pig or a different cut for the quarter used in cochinillo asado?
Yes, but cooking time changes a lot. A whole pig needs much longer and more even heat; a larger shoulder or leg won’t crisp the same way because it has more meat and less delicate skin. Keep skin-on, bone-in for best results.
How far ahead can I salt the suckling pig, and how long does it take total?
Salt the flesh side right before roasting, or up to 2 hours ahead if refrigerated uncovered. Total roasting time is usually about 2 hours 10 minutes to 2 hours 30 minutes, plus 45 minutes to lose the chill and 10 minutes resting.
What are the most common mistakes that stop the skin from getting crisp?
The biggest problems are wet skin, too much liquid in the pan, and cutting into the skin when pricking. Also avoid overcrowding the pan or skipping the final high-heat blast, which is what gives the skin its blistered crackle.
How should I store leftovers, and can I reheat them without ruining the skin?
Store leftovers covered in the fridge for up to 3 days. Reheat meat and skin separately if possible: warm in a 180°C oven, then finish the skin briefly at high heat to re-crisp it. Microwaving will soften the crackling.
What should I serve with cochinillo asado, and do I need to rest it before carving?
Serve it simply: roasted potatoes, a green salad, or pan juices on the side are enough. Rest it uncovered for 10 minutes before carving so the juices settle. Keep the skin exposed so it stays crisp, not trapped in steam.