Behind the Recipes
Cochinillo Asado (Stuffed and Roasted Suckling Pig) by Restaurante Arlos
Makes 10 servings
INGREDIENTS:
1 (15 lb.) suckling pig, cleaned well inside and out
1/2 cup garlic, minced
1/2 cup parsley, minced
1/4 cup fresh thyme, roughly chopped
3 bay leaves
2 tbsp. cumin
2 onions, finely sliced
3 limes, halved
3 lemons, halved
3 oranges, halved
1/2 cup extra virgin olive oil
1 cup white wine
Kosher salt and freshly cracked black pepper to taste
PREPARATION:
1. With a sharp knife, make several slits in the pig's skin so that it doesn't burst when cooking. Season the entire pig generously with salt and pepper.
2. Place the pig in a large plastic bag and refrigerate for 10-12 hours so that it can tenderize.
3. Remove the pig from the bag and rinse thoroughly. In a large bowl, stir together the garlic, parsley, thyme, bay leaves, cumin and onions. Squeeze in the juice of the limes, lemons and oranges (reserving the juiced halves), then pour in the olive oil and wine, whisking well to combine.
4. Place the pig back in the bag then pour in the marinade, making sure it covers the entire pig, and tie the bag tightly. Refrigerate for another 10-12 hours, turning the pig ever 3-4 hours.
5. Remove the pig from the bag and place in a large roasting pan. Stuff the pig's cavity with the onions, bay leaves and halved citrus fruits, reserving the liquid marinade.
6. Tie together the front and back legs and wrap the tail in aluminum foil so that it doesn't burn. Pour the remaining marinade over the pig and re-season with salt and pepper.
7. Roast the pig in a preheated 350 degree oven for about 5 hours, being sure to turn and baste the pig once every hour. The pig is fully cooked when the internal temperature reaches 160 degrees F.
8. Allow the pig to rest for 20 minutes before slicing and serving.
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