Cochinillo Asado Al Estilo Segoviano Recipe
Roast suckling pig. Served with stewed black beans
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Ingredients
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Cochinillo Asado
Stewed Black Beans
Method
Cochinillo Asado Preparation
- 1
Prepare the Suckling Pig
Clean the suckling pig thoroughly, making sure to remove any hair or impurities.
- 2
Season the Pig
Rub the entire surface of the pig with salt, ensuring to cover all areas, including inside the cavity.
- 3
Add Aromatics
Stuff the cavity of the pig with garlic cloves, rosemary, and thyme.
- 4
- 5
Roast the Pig
Preheat the oven to 160°C (320°F). Pour white wine into the bottom of the roasting pan and cover the pig with aluminum foil. Roast for approximately 3 hours, then remove the foil and increase the temperature to 220°C (428°F) for an additional 30 minutes to crisp the skin.
- 6
Rest and Serve
Once roasted, remove the pig from the oven and let it rest for 20 minutes before carving and serving.
Stewed Black Beans Preparation
- 7
Cook the Beans
If using dried black beans, soak them in water overnight. Drain and rinse before cooking. In a large pot, add soaked beans, vegetable broth, and bay leaves. Bring to a boil, then reduce to a simmer and cook until beans are tender, about 1 hour.
- 8
- 9
- 10
Serve
Remove bay leaves and serve the black beans alongside the roasted suckling pig.
