Ah, you wanna make some cochinillo asado, huh? Well, let me tell ya, it’s a mighty tasty dish, just like the one they make over there in Spain, especially in Segovia. They roast a little piggy and it comes out all crispy and golden. If you’re lookin’ to make it yourself, I can give ya the rundown on what you need and how to do it. It ain’t that hard, but you gotta be patient, just like waitin’ for them tomatoes to ripen in the garden.
First off, let’s talk about the main star of the show: the piglet. You need a good 6- to 7-pound suckling pig. Now, don’t go grabbin’ just any pig, alright? You need a young one, still a baby, ‘cause that’s what makes it so tender and tasty when it’s cooked up. It’s the same as when you want the best corn, you gotta pick the right one. You don’t want that big ol’ hog, that’s for sure.
Once you’ve got your pig, you’re gonna need a few other things to make it right. First, salt, of course. Can’t go without that. You just sprinkle it all over the pig’s skin, rubbin’ it in nice and good. Don’t be shy with the salt, but don’t go overboard either. Just like when you’re makin’ that old-fashioned potato soup, a little goes a long way.
Next, you’ll need freshly ground black pepper. You want it to have a little kick, so grind it fresh. Trust me, it makes a big difference, just like when you use fresh herbs from the garden instead of them dried ones from the store. And don’t forget about garlic. Just take one clove of garlic, smash it up a little, and stick it in there with the pig while it’s cookin’. It’ll bring out that flavor, make it real rich.
Now, if you’re really wantin’ to get it crispy like they do over in Spain, there’s a little secret you gotta know. You’re gonna need some white vinegar. Yes, vinegar! Don’t ask me why, but it helps give the skin that nice crispy texture when it roasts. Just sprinkle it over the pig, nice and even, and make sure you get it all over the skin. It’s just like when you’re tryin’ to make a good batch of homemade pickles – vinegar’s your friend!
Alright, so you’ve got the pig all prepped up, now it’s time for the slow roasting. This ain’t no quick job. You gotta put that little piggy in the oven and roast it low and slow. Ain’t no rush here. You want it to cook for a long time, a couple hours at least. Just keep an eye on it and turn it around every now and then so it gets nice and even.
While that pig’s roasting, you’re gonna want to get some water – about two cups. You’ll need that for basting. Every so often, take a ladle and spoon that water over the pig. This helps keep it moist and gives it that juicy, tender texture. If you’ve got a good oven and you’re patient, you’ll end up with a skin that’s crispy and a meat that’s tender enough to melt in your mouth.
When it’s done, it’s time to take it out and carve it up. You can serve it on a big ol’ platter, just like they do in Spain, with some warm gravy on the side. Ain’t nothin’ better than some roast pig with a little gravy to dip. And if you’ve got some roasted veggies or maybe even a little bread, that’s a mighty fine meal, let me tell you.
There ya go, that’s the secret to makin’ cochinillo asado. It’s simple, really, but you gotta put in the time and care. The taste of that crispy skin and tender meat is somethin’ you won’t forget. Just make sure you use the right ingredients, be patient with the roasting, and enjoy the fruits of your labor. It’s just like bakin’ bread – takes time, but it’s worth every second.
Tags：[cochinillo asado, roast suckling pig, Spanish cuisine, Segovia, slow roasting, vinegar for crispy skin, roast pig ingredients]
