World Flavors Cookbook

Cochinillo Asado Segoviano

Segovia's legendary roast suckling pig — so tender after hours in the oven that the waiter serves it with the edge of a plate.

Cuisine: Spain

Ingredients

• 1 whole suckling pig (4-5kg), cleaned
• 4 tbsp lard
• Salt
• 2 cloves garlic
• Sprig of rosemary
• 150ml water (for the bottom of the pan)

Instructions

1. Season pig generously inside and out with salt.
2. Rub skin with lard and garlic.
3. Place bone-side down in a roasting tin. Add water to the bottom.
4. Roast at 160C for 2.5-3 hours, basting every 30 minutes.
5. Raise heat to 220C for the last 15 minutes to crisp the skin.
6. The tradition: cut at the table with a china plate, then smash the plate.