Roast Suckling Pig (cochinillo Al Horno)

Roast Suckling Pig, known as Cochinillo al Horno, is a traditional dish from the Extremadura region of Spain. This tender and flavorful dish is a staple at special occasions and family gatherings.

Keto Paleo Main Course Extremaduran Spanish Cuisine Roast Special Occasion
Roast Suckling Pig (cochinillo Al Horno)

Ingredients

  • 1 suckling pig, about 10-12 pounds
  • 6 cloves garlic, minced
  • 1/4 cup extra virgin olive oil
  • 1/4 cup white wine
  • 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 the surface.
  3. In a small bowl, mix the minced garlic, olive oil, and white wine to create a marinade.
  4. Rub the marinade all over the suckling pig, making sure to get it into the scored cuts.
  5. Season the pig generously with salt and pepper.
  6. Place the pig on a roasting rack in a large roasting pan, and roast in the preheated oven for about 3 hours, or until the skin is crispy and the meat is tender.
  7. Let the pig rest for 10-15 minutes before carving and serving.

Cooking & Preparation

Preparation time:
20 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 Roasting Rack

Tools

Sharp Knife Basting Brush

Serving suggestions

Serve the Cochinillo al Horno with roasted vegetables and a glass of Spanish red wine for a traditional and delicious meal.

Tips & tricks

Make sure to score the skin of the pig to help it crisp up during roasting.

Cost

$80