Cochinillo Asado

Cochinillo Asado


Cochinillo Asado is a traditional Spanish dish of roasted suckling pig. The dish is often served at special occasions such as weddings and Christmas.


-1 suckling pig, weighing 3-4 kg
-1 head of garlic
-1 onion
-1 sprig of rosemary
-Olive oil


1. Preheat the oven to 200°C.

2. Cut the garlic and onion into small pieces and stuff them into the cavity of the pig. Add the rosemary and a little salt.

3. Rub the skin of the pig with olive oil and place it in a roasting tin.

4. Roast the pig for 3 hours, or until the skin is crisp and golden brown.

5. Remove from the oven and allow to rest for 15 minutes before carving.

Description of the food

Cochinillo Asado is a dish of roasted suckling pig. The pig is stuffed with garlic, onion, rosemary and salt, and then roasted in the oven until the skin is crisp and golden brown. The meat is juicy and tender, and the skin is crunchy and full of flavour.

Potential changes & improvements

-You could try different herbs in the stuffing, such as thyme or oregano.
-You could add some potatoes to the roasting tin, to make roasted potatoes to accompany the dish.

What other food it works well with

Cochinillo Asado goes well with roasted potatoes and a green salad.

Common Mistakes

-Not preheating the oven before roasting the pig. This will result in the skin not getting crisp and golden brown.
-Not allowing the pig to rest after cooking. This will make it difficult to carve and the meat will be less tender.

Nutritional Information



Leave a Comment

Your email address will not be published. Required fields are marked *