Entree: Spain – Extremadura – Cochinillo Asado (Roast suckling pig with crisp crackling traditionally cooked slowly then crisped to produce tender meat and crackling skin)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 3 hrs

Additional 15 min

Total 3 hrs 40 min

Ingredients

- 1 whole suckling pig, approx. 9 lb (4 kg), cleaned and butterflied
- 2 tbsp (30 g) coarse sea salt, plus additional for finishing
- 1/4 cup (60 ml) lard or olive oil, melted
- 6 cloves garlic, crushed
- 2 sprigs fresh rosemary or thyme (optional)
- 1/2 cup (120 ml) dry white wine
- 1 cup (240 ml) water
- 1 bay leaf (optional)
- Lemon wedges for serving (optional)

Instructions

1. Preheat the oven to 325°F (160°C). Pat the pig very dry with paper towels. If not already butterflied, split along the backbone and press flat with the skin side up.
2. Rub the skin and cavity thoroughly with coarse sea salt, then rub the crushed garlic mixed with the melted lard or oil into the skin and meat. Tuck the herbs inside the cavity if using.
3. Place the pig on a rack in a roasting pan, skin side up. Pour the wine and water into the pan (not over the skin) and add the bay leaf. Cover loosely with foil and roast slowly for about 2 to 2 1/2 hours, basting the meat once or twice with pan juices.
4. Increase oven temperature to 450°F (230°C), remove the foil, and roast an additional 20–30 minutes or until the skin is blistered and crisp. Watch closely to avoid burning; rotate pan if necessary for even browning.
5. Remove from oven and rest 15 minutes. Sprinkle a little extra salt over the crackling if desired, carve into portions, and serve with lemon wedges.