180 minutes
A traditional Spanish dish featuring a succulent and crispy roast suckling pig.
1. Butterfly the Pig and Salt the Inside
Start by having your 10-pound suckling pig butterflied by your butcher. This step is crucial as it ensures that the pig cooks evenly. Once you have the pig ready, generously salt the inside of the pig. Salting only the inside helps to season the meat without drying out the skin.
2. Prepare the Roasting Pan
Next, lay the pig flat on a rack placed inside a roasting pan, making sure its skin side is facing up. Carefully wrap the ears with aluminum foil to protect them from burning during the roasting process. Pour 2 cups of water into the bottom of the roasting pan. This water will create steam, which helps in keeping the meat tender and juicy.
3. Preheat and Cook
Preheat your oven to 350°F (175°C) and let it heat up for about 15 minutes. Once preheated, place the roasting pan with the pig into the oven and immediately reduce the temperature to 275°F (135°C). Roast the pig for 2 hours. This slow cooking process is key to achieving meat that is meltingly tender. You’ll know it’s ready when the meat easily gives way under gentle pressure.
4. Crisp the Skin
After the initial roasting period, increase the oven temperature to 350°F (175°C) and roast for an additional 15 minutes. This final burst of heat will crisp up the skin, transforming it into a beautiful golden and crispy surface.
5. Rest and Serve
Once the pig is perfectly roasted, remove it from the oven and let it rest for a few minutes. This resting period allows the juices to redistribute throughout the meat, ensuring every bite is flavorful.
Combine honey with fresh grated ginger and a splash of soy sauce. Brush this glaze on the pig during the last 30 minutes of roasting. . Maple-Bourbon Glaze
Serve with a Catalonian romesco sauce made from almonds, roasted red peppers, and tomatoes for a nutty and slightly smoky accompaniment. . Chimichurri
Create a rub with dried oregano, thyme, rosemary, and marjoram. Add some lemon zest for a citrus note. . Asian Flair
Stuff the cavity with apples, pears, and prunes to infuse the meat with sweet and tart flavors. . Savory Stuffing
Coat with a spice blend of cumin, coriander, cinnamon, and a hint of harissa for a North African twist. . Indian Touch
Aim for a pig that is between 9 and 20 pounds, and between 3 and 6 weeks old for tender meat and crispy skin.
Start at a high temperature (450-475°F) and then lower to 325°F after 30 minutes for even cooking without burning the skin.
Thoroughly dry the skin by patting the pig dry and letting it air dry in the refrigerator, uncovered, for 12-24 hours.
Let the pig rest for at least 15 minutes before carving to allow juices to redistribute.
Score the skin with a sharp knife without penetrating the flesh to help it crisp up and make carving easier.
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