This specialty pork is prepared from young pigs, typically between 3 to 6 weeks old, ensuring succulent meat with a crispy, golden skin.
To prepare Segovian suckling pig, ensure the skin is dry before roasting to achieve a crispy texture. Season generously with coarse salt and roast at high heat initially to crisp the skin, then lower the temperature for even cooking, ensuring the meat remains tender and flavourful. Serve with traditional accompaniments like roasted vegetables or potatoes for a classic Spanish dining experience.
Whole Suckling Pig Recipe
Ingredients:
• 1 whole suckling pig
• Coarse salt
• Olive oil or melted butter
• Herbs (optional: thyme, rosemary)
• Garlic cloves (optional)
• Water
Steps:
1. Preheat the Oven: Set the oven to 160°C.
2. Season the Pig: Rub the inside and outside with coarse salt. If desired, add crushed garlic and herbs for extra flavour.
3. Prepare the Pig: Place the pig on a roasting rack in a large roasting tray. Brush the skin lightly with olive oil or melted butter to aid crisping. Pour about 1-2 cups of water into the tray to keep the meat moist.
4. Roast Slowly: Cook the pig for approximately 2.5 to 3 hours. Baste occasionally with the juices from the tray.
5. Crisp the Skin: Increase the oven temperature to 200°C. Roast for an additional 30-40 minutes until the skin is golden and crispy.
6. Rest & Serve: Let the pig rest for 10-15 minutes. Carve and serve warm.
This method ensures tender meat and perfectly crispy skin!
