Dinner · 180 min · spanish

Cochinillo Asado

This is the kind of Spanish dinner you’ll make on repeat — whole suckling pig and lard or olive oil, 180 minutes, big payoff.

Ingredients

• 8 lbs Whole suckling pig
• 3 tbsp Lard or olive oil
• 1 head Garlic
• 1 cup White wine
• 3 Bay leaves

Steps

1. Bring the pig to room temperature and rub it all over with salt, lard, and the crushed garlic; set it on a rack over a roasting pan with the wine and bay leaves below.
2. Roast at 400°F (200°C) for 30 minutes, then lower to 325°F (165°C) and roast 2 more hours, basting with the pan juices every 30 minutes.
3. The skin should blister and crackle; if any spots lag, give them 5 minutes under a hot broiler at the end.
4. Rest 20 minutes before carving so the juices settle.
5. Serve simply with the pan juices and roast potatoes — the crackling skin is the whole celebration.

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