Cochinillo al Horno

This dish is a traditional Spanish roast suckling pig, and is usually served as a special occasion meal. The pig is roasted whole in a special oven called a lechonera, and is often served with potatoes and a salad. This dish can be made at home, but it does require some special equipment and ingredients.


  • 1 suckling pig (5-6 kg)
  • Salt
  • Olive oil
  • 2 heads of garlic
  • 4 sprigs of rosemary
  • 2 bay leaves
  • 1 litre of white wine


  1. Preheat the oven to 180°C.
  2. Rub the pig all over with salt and olive oil.
  3. Stuff the cavity of the pig with garlic, rosemary, bay leaves, and white wine.
  4. Place the pig in the lechonera and roast for 3-4 hours, or until the skin is crisp and the meat is cooked through.
  5. Remove from the oven and allow to rest for 10-15 minutes before carving.

The traditional way to serve cochinillo al horno is to carve the pig at the table and serve with the potatoes and salad. The skin and meat can be served with the potatoes, or the skin can be served separately as a crispy appetiser.

Potential changes & improvements

If you cannot find a lechonera, you can roast the pig in a regular oven. However, you will need to turn the pig every 30 minutes or so to ensure that it cooks evenly. You can also baste the pig with the pan juices every so often to keep the skin crisp.

The traditional way to make this dish is with a whole suckling pig. However, you can also use a smaller pork roast. If you do this, you will need to adjust the cooking time accordingly.

What other food it works well with

This dish is usually served with potatoes and a salad. However, you can also serve it with other vegetables such as roasted carrots or green beans.

Common Mistakes

One common mistake is to overcook the pig. This will result in dry, tough meat. Another mistake is to not stuff the cavity of the pig, which will result in a less flavourful dish.

Nutritional Information

This dish is high in protein and fat. There are no known allergens in this dish.

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