Cochinillo asado estilo "Maestro Asador Duque"

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Recipe

Jaén

Olive oil

Cristiana

Time: Three hours

Difficulty: Media

People: 0

Ingredients

A white suckling pig of 4.5 to 5 kgs. approximately, clean and dressed, if possible from the lands of Segovia.

Preparation

Ask the butcher to clean and prepare the suckling pig, removing the roast and making only a small opening in the belly, just enough to be able to clean and empty it correctly. It is salted and sewn so that it is closed again, with the same appearance as if it were whole and alive, lying on its front and rear legs.

The oven is heated to 220-230 degrees and the suckling pig is placed in a suitable container, with the hands facing upwards, placing some slats or some bay sticks under it. To hold it without moving, it is held with a device, such as some clay pots of Castilian soup, filling the space that remains around the source.

Add half a liter of water or more and cook it for approximately 1 hour or an hour and a half, monitoring it from time to time. After this time it is removed, turned over, chopped with a fork to release the water that has absorbed between the crust and varnished with a little lard to make it very shiny. It is put back in the oven, protecting the ears and tail with a little aluminum foil so that they do not burn.

It should cook for about another hour or more, until we get a golden and crispy crust so that by pressing a little with your finger it clicks as if it were a puff pastry cake. At this point you are ready to eat. This way of grilling requires more attention than the previous one.

It will be presented in a clay pot decorated with sprigs of thyme to make it appear that it is alive. Croutons of fried bread can be placed under the head or where needed to keep it upright and in good shape on the platter.

At the moment of serving it, it is drizzled with some hot brandy, which is ignited to bring it to the burning table. Like the previous one, it should be started with the edge of a plate and offered to the diners on my behalf, for having practiced this recipe for roast suckling pig in the “master asador de Segovia” style.