Cochinillo Asado Recipe
Ingredients
1 3-week-old pig weighing, cleaned and dressed, approximately
6 1/2 lbs.
4-5 cloves of garlic, chopped
2 medium onions, chopped a bunch of parsley, chopped
A sprig of thyme {or 1/2 tsp powdered thyme) ,
1 bay leaf
1/2 cup dry white wine
1/2 cup water
1/2 lb. lard
salt and pepper
Directions
Put bay leaf, thyme, chopped garlic, onions, and parsley inside pig.
Salt and pepper outside of pig and place it in an earthenware dish.
Pour in wine and water in equal parts (approximately 1/2 cup each) until bottom of dish is covered.
Put lard in dish and roast in preheated moderate oven (350°) for 1 hour.
Turn pig over, pouring off liquid which has formed.
Brush skin with olive oil and return to oven.
Continue baking until skin is crusty and golden brown.
Baste frequently.
Salt and pepper outside of pig and place it in an earthenware dish.
Pour in wine and water in equal parts (approximately 1/2 cup each) until bottom of dish is covered.
Put lard in dish and roast in preheated moderate oven (350°) for 1 hour.
Turn pig over, pouring off liquid which has formed.
Brush skin with olive oil and return to oven.
Continue baking until skin is crusty and golden brown.
Baste frequently.
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