cochinillo asado
Cochinillo Asado (Tostón Asado)
Prep Time
10 mins
Cook Time
1 hr 20 mins
Total Time
1 hr 30 mins

Cochinillo asado (tostón asado) or roast suckling pig, is one of the most typical dishes in the cuisine of Castilla, Spain.

Course: Main Course
Cuisine: Mediterranean, Spanish
Servings: 6 people
Author: Nita Ragoonanan
  • 1 small suckling pig (10 lb maximum)
  • 5 oz lard , melted
  • 3 cloves garlic , chopped (optional)
  • Two bay leaves (optional)
  • 1 cup boiling water
  • Salt
  1. The suckling pig must be at room temperature.
  2. Preheat oven to 300 F.
  3. Open the suckling pig from top to bottom and flatten it with a mallet.
  4. Prick the skin and head with a large needle or fork. It is very important to pierce the meat so as not to form air pockets and to make the skin crisp and tender.
  5. Coat all the pork with lard and salt.
  6. Pour the boiling water into the bottom of a baking dish and place the garlic and bay leaves.
  7. Then put the meat on top, with the skin facing up.
  8. Cook immediately for 1 hour, basting regularly. Turn the suckling pig over after 30 minutes of cooking. If there is not enough water in the baking dish during cooking, add a little boiling water as the suckling pig needs this moisture.
  9. Turn the suckling pig over again and finally, in order to obtain a crisp and golden skin, raise the oven temperature to 375 F and cook for another 15 to 20 minutes without turning it over.
  10. When the skin is golden brown and crispy, serve immediately with fried potatoes.