Cochinillo Asado is a culinary masterpiece of Spanish cuisine, renowned for its simple preparation that highlights the quality of the main ingredient. The slow roasting process ensures that the fat renders, keeping the meat moist and creating a perfect, delicate, and crispy skin. The dish is often served whole, and traditionally, a plate is used to cut it at the table to prove its tenderness. This is more than just a meal; it's a memorable experience that brings people together and celebrates the rich gastronomic heritage of Spain.
Preheat the oven to 160°C (320°F). Clean the suckling pig, both inside and out, and pat it dry. Make a few small incisions on the skin to prevent it from blistering. Season the inside and outside generously with salt.
Place the suckling pig in a roasting pan, skin-side up. Pour the water into the bottom of the pan to create a moist environment for the meat. This will help keep the meat tender while the skin is roasting.
Place the pan in the preheated oven and roast for about 2.5 hours at 160°C. This slow cooking phase will tenderize the meat.
After 2.5 hours, increase the oven temperature to 200°C (390°F). Brush the skin with melted lard or olive oil. This step is crucial for achieving the crispy skin. Roast for another 30-45 minutes, or until the skin is a beautiful golden brown and crispy. Keep an eye on it to prevent burning.
During this high-temperature roasting, you can turn the pan once or twice to ensure even browning. If you notice any parts browning too quickly, you can cover them with aluminum foil.
Once cooked, remove the cochinillo from the oven and let it rest for 10-15 minutes before serving. This allows the juices to redistribute, making the meat even more succulent.
The traditional way to serve it is by cutting it with the edge of a plate, which demonstrates its extreme tenderness. Serve it hot, and enjoy the perfect contrast between the crispy skin and the juicy meat.