Leonese-style Roast Suckling Pig (Cochinillo Asado Estilo Leonés)

Cochinillo Asado Estilo Leonés, or Leonese-style Roast Suckling Pig, is a traditional dish from the Leonese cuisine that is known for its crispy skin and tender meat. This recipe brings out the rich flavors of the suckling pig with simple yet flavorful seasonings.

Keto Friendly Low Carb Main Course Leonese Leonese Cuisine Roast Suckling Pig Spanish Cuisine
Leonese-style Roast Suckling Pig (Cochinillo Asado Estilo Leonés)

Ingredients

  • 1 suckling pig, about 10-12 pounds
  • 6 cloves garlic, minced
  • 3 tablespoons olive oil
  • 2 tablespoons fresh rosemary, chopped
  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. Score the skin of the suckling pig with a sharp knife, making shallow cuts all over.
  3. In a small bowl, mix the minced garlic, olive oil, and chopped rosemary. Rub this mixture all over the pig, including inside the cavity.
  4. Season the pig generously with salt and pepper, inside and out.
  5. Place the pig on a roasting pan and roast in the preheated oven for about 3 hours, or until the skin is crispy and the internal temperature reaches 165°F (74°C).
  6. Let the pig rest for 15 minutes before carving and serving.

Cooking & Preparation

Preparation time:
30 minutes
Cooking time:
3 hours
Total time:
3 hours
Cooking method
Oven

Nutritional facts per 1 serving

Calories
350 per serving
Protein
25g
Carbohydrates
0g
Fat
28g

Supplies

Roasting pan Basting brush

Tools

Sharp knife Meat thermometer

Serving suggestions

Serve the Cochinillo Asado with a side of roasted vegetables and a glass of red wine for a complete Leonese dining experience.

Tips & tricks

For the crispiest skin, pat the pig dry with paper towels before rubbing with the garlic and rosemary mixture.

Cost

$80