Cochinillo Asado

Nutrition · per serving

Steps

1. 1

   Preheat the oven to 240°C with a rack in the middle. Pat the suckling pig completely dry, especially the skin. Using a very sharp knife or razor, lightly score only the skin in 1 cm lines without cutting into the meat; this helps the fat render and the crackling blister evenly. Rub all over with the salt, garlic, lemon juice, and lard, massaging some seasoning into the flesh side but keeping the skin as dry as possible after rubbing.

   900 g suckling pig rack or loin with skin on12 g fine sea salt3 cloves, finely grated garlic15 ml fresh lemon juice20 g lard
2. 2

   Set the pork skin-side up on a small roasting rack or on crumpled foil inside a roasting tray so the skin stays elevated. Pour the water into the tray underneath, not over the skin. This creates humidity below to protect the meat while the exposed skin dries and roasts.

   150 ml water
3. 3

   Roast for 20 minutes at 240°C until the skin begins to tighten and blister. Reduce the oven to 190°C and continue roasting for 20-25 minutes, or until the thickest part of the meat reaches 63-68°C and the skin looks taut and lightly golden. If the tray dries out, add a splash of hot water to the tray only, never onto the skin.

4. 4

   Brush the skin lightly with the remaining lard, then increase the oven to 250°C or switch to grill/broil for 5-8 minutes to fully blister and crisp the crackling. Watch constantly and rotate the tray if needed; the skin should puff in spots and turn deep golden brown without blackening.

   10 g lard
5. 5

   Transfer the pork to a board and rest for 10 minutes uncovered so the juices settle without softening the crackling. Carve into 2 portions, making sure each serving gets both crisp skin and juicy meat. Serve immediately with lemon wedges for squeezing at the table.

   2 wedges lemon wedges

Origin & History

Cochinillo asado is one of Castile's most celebrated roast dishes, especially associated with Segovia, where suckling pig is traditionally roasted in wood-fired ovens until the meat is tender and the skin shatters crisp. The classic preparation is intentionally minimalist, relying on the quality of the young pig, salt, fat, and careful roasting rather than heavy seasoning.