Cochinillo Asado Recipe
Alright, let's get started with this Cochinillo Asado recipe. First, you're going to need the following ingredients:
- 1 whole Cochinillo (suckling pig)
- 1 head of garlic, peeled and minced
- 1/4 cup of fresh thyme leaves
- 1/4 cup of fresh rosemary leaves
- 1/4 cup of fresh sage leaves
- 1/4 cup of olive oil
- Salt and pepper to taste
Now, let's move on to the cooking instructions. But before we do that, let me remind you that this dish requires a lot of patience and skill. So, if you're not up for the challenge, you might want to try something a bit easier.
First, preheat your oven to 375°F (190°C). Rinse the Cochinillo inside and out with cold water and pat it dry with paper towels. Next, using a sharp knife, make shallow incisions all over the pig's skin.
Now, in a small bowl, mix together the minced garlic, thyme leaves, rosemary leaves, sage leaves, and olive oil. Season the mixture with salt and pepper to taste.
Rub the herb mixture all over the Cochinillo, making sure to get it into the incisions on the skin. Place the pig on a roasting pan and roast it in the oven for about 2-3 hours, or until the skin is crispy and the meat is tender.
Once the Cochinillo is cooked, remove it from the oven and let it rest for at least 10 minutes before carving. To serve, cut the pig into pieces and arrange them on a platter.
And there you have it, a delicious Cochinillo Asado that's sure to impress your guests. But fun fact: did you know that Cochinillo Asado is a traditional Spanish dish that dates back to the 16th century? It's been enjoyed by Spaniards for centuries, and now you can enjoy it too!