Cochinillo Asado

Ingredients

Instructions

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.

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.

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.

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.

Nutrition per serving

Notes

• •For a true 60-minute version, use a meaty skin-on rack or loin portion from suckling pig rather than a whole pig; a whole traditional cochinillo cannot be properly cooked in 60 minutes.
• •The skin must be very dry before roasting. If time allows, leave the scored pork uncovered in the fridge for a few hours to improve crackling even further.
• •Do not cover during resting; trapped steam will soften the skin.
• •Serve with a simple lettuce salad or roasted green vegetables to keep the meal keto.

Background