Holidays & Special Occasions
Cochinillo Asado
The Quirky Foodster Team
Ingredients
- 1 whole suckling pig (approx. 4–5kg / 9–11 lb), cleaned and prepared by a butcher
- 6 garlic cloves, minced
- 2 tbsp salt
- 2 tbsp olive oil
- 1 tbsp dried oregano
- 1 tsp black pepper
- 2 lemons, juiced
- 1 onion, quartered (for the roasting tray)
Method
- The night before, rub the pig all over, inside and out, with the garlic, salt, olive oil, oregano, pepper and lemon juice.
- Cover and refrigerate overnight to marinate.
- Preheat the oven to 160°C (325°F). Place the pig in a large roasting tray with the quartered onion underneath.
- Roast for approximately 2 hours, basting occasionally with the pan juices, until the internal temperature reaches 75°C (165°F).
- Increase the oven temperature to 220°C (425°F) for a final 20–30 minutes to crisp the skin, watching closely to avoid burning.
- Rest for 15–20 minutes before carving and serving to the table.
Introduction: Roast suckling pig served at Christmas and major family celebrations, a direct legacy of Spanish colonial cuisine that has become a genuine Equatoguinean festive tradition, typically shared among extended family after Christmas Eve Mass.
Cultural Background: Roast suckling pig served at Christmas and major family celebrations, a direct legacy of Spanish colonial cuisine that has become a genuine Equatoguinean festive tradition, typically shared among extended family after Christmas Eve Mass.
Storage: Refrigerate leftovers for up to 3 days.
Reheating: Reheat covered in a low oven (150°C / 300°F) to keep the meat moist.
Tips: A meat thermometer is essential for a whole animal this size — don’t rely on time alone. Have your butcher prepare the pig for roasting in advance, as it requires special handling.
Variations: A whole roast chicken or a large pork shoulder makes a more manageable substitute for smaller gatherings. Some families add orange juice to the marinade for a citrus note alongside the lemon. Not convertible given whole roast pig is the essence of the dish; a stuffed roast squash or vegetable centrepiece is a common vegetarian alternative at the same table.
Nutrition: Per serving: 520 kcal, 38g protein, 2g carbohydrate, 38g fat, 0g fibre
FAQs:
Q: Do I need special equipment to roast a whole suckling pig?
A: A large enough roasting tray and oven are essential; some households use outdoor spit-roasting instead for very large gatherings.
Q: Can this be made with a smaller cut of pork?
A: Yes — a pork shoulder or leg roasted with the same marinade captures the same festive flavours for a smaller group.
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