Cochinillo Recipe
roasted boneless suckling pig; lemon, thyme, honey-port wine, parmesan cheese dauphinoise potato, petit mesclun salad (please allow 35 minutes cooking time)
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Ingredients
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Cochinillo
Method
Cooking Instructions
- 1
Prepare the Suckling Pig
Preheat your oven to 375°F (190°C). Rub the boneless suckling pig with lemon juice, salt, and black pepper all over.
- 2
- 3
Roasting
Place the suckling pig in a roasting pan and put it in the preheated oven. Roast for approximately 35 minutes or until the skin is crispy and golden brown.
- 4
Rest and Serve
Remove the pig from the oven and let it rest for 10 minutes before slicing. Serve with parmesan cheese dauphinoise potatoes and a side of petit mesclun salad.
