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Cochinillo Asado Segoviano

Serves 4 to 6 Entree meat

Cochinillo Asado Segoviano

Cochinillo Asado Segoviano is a staple of Segovia's culinary tradition, appearing frequently on the dining tables of local homes. In this region, the dish is so ingrained in daily life that recipes are passed down through practice rather than paper. This rendition stays true to its roots, emphasizing straightforward seasoning and generous portions, echoing the approach of Spanish family cooks.

The result is a succulent roast with crackling skin, subtly infused with the earthy notes of bay leaves and thyme. The tender flesh offers a savory contrast to the crisp exterior, seasoned simply with coarse salt. Each bite embodies the rustic charm of Segovian cooking, where the focus remains on the quality of ingredients and the warmth they bring to the table.

Ingredients

  • 1suckling pig — about 4.5 kg, split lengthwise
  • 200 gpork lard — softened
  • 300 mlwater — for the roasting tray
  • 4bay leaves
  • 2 sprigsthyme
  • to tastecoarse salt

Method

  1. Preheat your oven to 160°C (320°F). Place the suckling pig on a large cutting board and season it generously with coarse salt, ensuring you cover all surfaces for an even flavor. This will help to draw out moisture and enhance the skin's crispiness during roasting.
  2. In a large roasting pan, spread the pork lard evenly across the base. Place the seasoned suckling pig in the pan, skin side up. Add the bay leaves and thyme sprigs around the pig for aromatic flavoring.
  3. Pour 300 ml of water into the pan, taking care not to wet the skin of the pig. This water will create steam, helping to keep the meat tender while the skin crisps.
  4. Place the roasting pan in the preheated oven. Roast the suckling pig for about 2 to 3 hours, basting occasionally with the pan juices. The skin should turn a deep golden brown and become crisp, while the meat should be tender enough to pull apart with a fork.
  5. Once the pig is roasted to perfection, remove it from the oven and let it rest in the pan for about 15 minutes. This resting period allows the juices to redistribute throughout the meat, ensuring moist and flavorful servings.
  6. Carefully skim off any excess fat from the pan juices. Taste the juices and adjust the seasoning with more salt if necessary. The sauce should be rich and savory, perfect for drizzling over the meat.
  7. Carve the suckling pig into portions and serve it with crusty bread or roasted potatoes. The crispy skin and tender meat, combined with the aromatic sauce, create a classic and satisfying dish typical of Segovia.
Cover of Authentic Spanish Cuisine
From the cookbook

Authentic Spanish Cuisine

This recipe is from Authentic Spanish Cuisine by Yassine Sbiti — the Spanish volume in the ComidaTime International Cuisines series.

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