Aragonese-style Cochinillo Asado (Roast Suckling Pig)

Ingredients

In this adaptation of the original Babi Guling dish from Balinese cuisine to Aragonese cuisine, the main difference lies in the choice of meat. While Babi Guling uses pork, Aragonese cuisine is renowned for its Cochinillo Asado, which specifically uses suckling pig. The cooking techniques and flavors are also adjusted to suit the Aragonese culinary traditions, with a focus on slow-roasting the pig to achieve a crispy skin and tender meat. We alse have the original recipe for Babi guling, so you can check it out.

• 1 whole suckling pig (4-6 kg / 9-13 lbs) 1 whole suckling pig (4-6 kg / 9-13 lbs)
• 10 cloves of garlic, minced 10 cloves of garlic, minced
• 4 sprigs of fresh rosemary 4 sprigs of fresh rosemary
• 4 sprigs of fresh thyme 4 sprigs of fresh thyme
• 1/4 cup (60 ml) olive oil 1/4 cup (60 ml) olive oil
• Salt and pepper, to taste Salt and pepper, to taste
• Roasted potatoes, for serving Roasted potatoes, for serving
• Seasonal vegetables, for serving Seasonal vegetables, for serving

Nutrition

• Calories (kcal / KJ): Approximately 400 kcal / 1674 KJ per serving
• Fat (total, saturated): Approximately 20g, 7g per serving
• Carbohydrates (total, sugars): Approximately 0g, 0g per serving
• Protein: Approximately 50g per serving
• Fiber: Approximately 0g per serving
• Salt: Approximately 0.5g per serving

Preparation

1. 1.
   Preheat the oven to 160°C (320°F).
2. 2.
   Rinse the suckling pig thoroughly and pat dry with paper towels.
3. 3.
   In a small bowl, combine the minced garlic, rosemary, thyme, olive oil, salt, and pepper to create a marinade.
4. 4.
   Rub the marinade all over the suckling pig, ensuring it is evenly coated.
5. 5.
   Place the pig on a roasting rack in a large roasting pan.
6. 6.
   Roast the pig in the preheated oven for approximately 3-4 hours, or until the skin is crispy and the meat is tender.
7. 7.
   Every hour, baste the pig with the pan juices to keep it moist and flavorful.
8. 8.
   Once cooked, remove the pig from the oven and let it rest for 15-20 minutes before carving.
9. 9.
   Serve the Cochinillo Asado with roasted potatoes, seasonal vegetables, and a drizzle of pan juices.

Treat your ingredients with care...

• Suckling pig — It is important to source a high-quality suckling pig for this recipe to ensure the best flavor and texture. If a whole suckling pig is not available, you can adapt the recipe using a smaller cut of pork, such as a pork shoulder or leg.
• Garlic — Freshly minced garlic is recommended for the marinade to infuse the meat with its aromatic flavor. Avoid using pre-minced garlic as it may lack the same intensity.
• Rosemary and thyme — Fresh herbs are preferred for their vibrant flavors. If fresh herbs are not available, you can use dried herbs, but reduce the quantity by half.
• Olive oil — Choose a good quality extra virgin olive oil for the marinade to enhance the flavors of the dish.

Tips & Tricks

• To achieve a crispy skin, ensure that the pig is thoroughly dried before applying the marinade.
• Basting the pig with the pan juices throughout the cooking process will help keep the meat moist and flavorful.
• For an extra touch of flavor, you can add a splash of white wine or apple cider vinegar to the pan juices before basting.
• Serve the Cochinillo Asado with a side of traditional Aragonese bread to soak up the delicious pan juices.
• Leftovers can be used to make delicious sandwiches or added to salads for a flavorful twist.

Serving advice

Serve the Cochinillo Asado as the centerpiece of a festive meal. Carve the pig at the table to impress your guests with the crispy skin and tender meat. Accompany it with roasted potatoes, seasonal vegetables, and a drizzle of pan juices. Pair the dish with a full-bodied red wine, such as a Tempranillo, to complement the flavors.

Presentation advice

Present the Cochinillo Asado on a large serving platter, showcasing the golden-brown crispy skin. Garnish with sprigs of fresh rosemary and thyme for an elegant touch. Arrange the roasted potatoes and seasonal vegetables around the pig, and drizzle the pan juices over the meat for a glossy finish.