Cochinillo (Suckling Pig) is a traditional Spanish recipe for a classic Christmas dish of suckling pig roasted with thyme and rosemary in a white wine baste. The full recipe is presented here and I hope you enjoy this classic Spanish version of: Suckling Pig (Cochinillo).
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This is a classic Christmas dish from Spain of a whole, oven-roasted suckling pig that is traditionally cooked in an earthenware dish.
Ingredients:
1 whole suckling pig
200ml white wine
fresh thyme, chopped, to taste
fresh rosemary, chopped, to taste
lard, for rubbing
salt, to taste
Method:
Cut the piglet in half lengthways. Clean, wash and pat dry. Season liberally with salt then spread lard on both sides. Arrange in an earthenware baking dish then sprinkle over the thyme and rosemary.
Place in an oven pre-heated to 160°C and cook for 30 minutes, turning from time to time and brushing with white wine. After this time, pour over the remaining wine and cook for about 120 minutes more, or until all the wine has evaporated away and the skin of the piglet is crisp and golden brown.
The piglet, when done, should be tender and thoroughly cooked through. Cut into serving-sized pieces and serve.
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