Roasted Crispy Cochinillo with Garlic and Rosemary

Ingredients

• 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
• 2 tablespoons of salt 2 tablespoons of salt
• 1 tablespoon of olive oil 1 tablespoon of olive oil
• Roasted potatoes (for serving) Roasted potatoes (for serving)
• Seasonal vegetables (for serving) Seasonal vegetables (for serving)

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat: 25g (Saturated Fat: 9g)
• Carbohydrates: 0g (Sugars: 0g)
• Protein: 45g
• Fiber: 0g
• Salt: 2g

Preparation

1. 1.
   Preheat the oven to 220°C (425°F).
2. 2.
   Pat dry the suckling pig with paper towels.
3. 3.
   Make deep incisions in the skin of the pig using a sharp knife.
4. 4.
   Rub the minced garlic and salt all over the pig, ensuring it gets into the incisions.
5. 5.
   Place the rosemary sprigs inside the pig's cavity.
6. 6.
   Drizzle the olive oil over the pig and massage it into the skin.
7. 7.
   Place the pig on a roasting rack in a large roasting pan.
8. 8.
   Roast the pig in the preheated oven for 30 minutes.
9. 9.
   Reduce the oven temperature to 180°C (350°F) and continue roasting for approximately 2.5 to 3 hours, or until the skin is crispy and the meat is tender.
10. 10.
    Remove the pig from the oven and let it rest for 15 minutes before carving.
11. 11.
    Serve the Roasted Crispy Cochinillo with roasted potatoes and seasonal vegetables.

Treat your ingredients with care...

• Garlic — Ensure the garlic is minced finely to evenly distribute its flavor throughout the dish.
• Rosemary — Use fresh rosemary sprigs for the best aroma and flavor. Strip the leaves from the stem before placing them inside the pig's cavity.

Tips & Tricks

• To achieve a perfectly crispy skin, ensure the pig is thoroughly dried before applying the garlic and salt rub.
• Basting the pig with its own juices during the roasting process will help keep the meat moist and flavorful.
• For a smoky twist, consider adding a small amount of smoked paprika to the garlic and salt rub.

Serving advice

Serve the Roasted Crispy Cochinillo as the centerpiece of a festive gathering. Carve the pig at the table to showcase its golden skin and tender meat. Accompany it with roasted potatoes and seasonal vegetables for a complete and satisfying meal.

Presentation advice

Present the Roasted Crispy Cochinillo on a large platter, garnished with fresh rosemary sprigs and lemon wedges. The golden-brown crackling skin should be prominently displayed, enticing guests with its crispy texture. Surround the pig with roasted potatoes and vibrant seasonal vegetables for an appealing and visually stunning presentation.