Cochinillo Asado Al Estilo Segoviano Recipe
Recipe information
Make Cochinillo Asado Al Estilo Segoviano in just 4h . Roast suckling pig. Served with stewed black beans
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Ingredients
Cochinillo Asado
Stewed Black Beans
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. Prepare for Roasting
Place the pig in a large roasting pan. Drizzle olive oil over the skin and rub it in to ensure an even coating.
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. Sauté Aromatics
In a separate skillet, heat olive oil over medium heat. Add diced onion and minced garlic, sautéing until the onion is translucent.
9. Combine and Season
Add sautéed onion and garlic to the pot with the beans. Stir in cumin, salt, and black pepper. Simmer for an additional 30 minutes to allow flavors to meld.
10. Serve
Remove bay leaves and serve the black beans alongside the roasted suckling pig.
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