Cochinillo Asado
Cochinillo Asado stands as a revered emblem of traditional Spanish cuisine, embodying the rustic charm and culinary richness that Spain has to offer. At its core, this dish celebrates the delicate flavors of suckling pig, roasted to perfection, resulting in tender, succulent meat under a crisp, golden skin. The main ingredients, a young pig and aromatic vegetables like carrots, come together in a harmonious blend, highlighting the simple yet sophisticated nature of Spanish cooking. Discovered during a journey through Spain's vibrant food scene, the allure of Cochinillo Asado compelled a deep dive into its preparation techniques. The success achieved in recreating this dish at home underscores not just a tribute to its traditional roots, but an invitation to others to explore the nuances of Spanish gastronomy. By sharing this Cochinillo Asado recipe, there's an opportunity for everyone to partake in a culinary tradition that is steeped in history, culture, and the joy of sharing good food with loved ones, making it more than just a meal—it's an experience that connects us to the heart of Spain.
Equipment
- 1 oven
Ingredients
- 1 medium yellow onion
- 2 cups water
- 4 ounces butter
- 2 medium carrots
- Black pepper to taste
- 1/2 cup Spanish olive oil
- Salt to taste
- 1 6- pound suckling pig
Instructions
- Collect the necessary materials.
- Preheat the oven to 425 degrees Fahrenheit.
- Season the piglet with salt and pepper on the inside and exterior to taste.
- To keep pig's ears from scorching, wrap them with aluminum foil.
- Take the piglet from the pan when the deepest portion of the piglet's flesh, away from bone or fat, reaches a safe temperature of 145 F.
- Pour the liquids from the casserole dish into a large small saucepan while the meat rests.
- Add the carrots and shallots that have been cooked.
- Increase the heat to high and add the water.
- To thicken the liquid, bring it to a boil.
- Serve the piglet on a big plate with heated gravy and patatas arrugadas on the side.