One of my roommates snapped a photo of me making my lunch.
If it sounds good to you, give a try and let me know how it goes. Here's the recipe:
Cochinillo Asada (Roast Suckling Pig)
Prep Time: 15 minutes
Cook Time: 2 hours, 30 minutes
Ingredients:
6 lb suckling pig
1/2 cup Spanish olive oil
salt and pepper to taste
1/2 cup butter
2 medium carrots
1 yellow onion
6 lb suckling pig
1/2 cup Spanish olive oil
salt and pepper to taste
1/2 cup butter
2 medium carrots
1 yellow onion
Preparation:
This roast suckling pig recipe makes approximately 6 servings.
Heat the oven to 425 degrees.
Season the piglet with salt and pepper, inside and out. Wrap the ear with aluminum foil to prevent them from burning. Then, place the piglet in a large, open roasting pan. Baste with olive oil and dab with butter all over.
Place in oven and roast, basting often with the pan drippings for about 2 1/2 hours.
While the piglet is roasting, peel the carrots and the onion. Slice the carrots into 4 pieces each. Coarsely chop the onion. About 10 minutes before removing the piglet from the oven, place the carrots and onion in the pan with the piglet.
Remove the piglet from oven when it is fully cooked. (Check meat and make sure that the juice is clear and not bloody.) Remove the aluminum foil from ears and place on a serving dish. Keep warm in a warming drawer or under heat lamps.
Pour juices from roasting pan into a sauce pan with the vegetables and heat over medium heat on stove. When the juices start to sizzle, skim fat off top. Add 2 cups of water. Increase heat to high and boil rapidly to thicken. Strain through a strainer or cheesecloth.
Serve the piglet on a large platter with the warm gravy on the side, roast or fried potatoes and a simple green salad.
This roast suckling pig recipe makes approximately 6 servings.
Heat the oven to 425 degrees.
Season the piglet with salt and pepper, inside and out. Wrap the ear with aluminum foil to prevent them from burning. Then, place the piglet in a large, open roasting pan. Baste with olive oil and dab with butter all over.
Place in oven and roast, basting often with the pan drippings for about 2 1/2 hours.
While the piglet is roasting, peel the carrots and the onion. Slice the carrots into 4 pieces each. Coarsely chop the onion. About 10 minutes before removing the piglet from the oven, place the carrots and onion in the pan with the piglet.
Remove the piglet from oven when it is fully cooked. (Check meat and make sure that the juice is clear and not bloody.) Remove the aluminum foil from ears and place on a serving dish. Keep warm in a warming drawer or under heat lamps.
Pour juices from roasting pan into a sauce pan with the vegetables and heat over medium heat on stove. When the juices start to sizzle, skim fat off top. Add 2 cups of water. Increase heat to high and boil rapidly to thicken. Strain through a strainer or cheesecloth.
Serve the piglet on a large platter with the warm gravy on the side, roast or fried potatoes and a simple green salad.
This is how mine came out:
All the garnish isn't really necessary, but I believe strongly in the importance of presentation. Bon apettite! (Looks like I'm picking up some Spanish after all!)
1 comment:
ja ja ja
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