Welcome friends and friends, to this channel where new things are learned every day! Today we come with a great revolutionary recipe. Since we are very close to parties, we know that for these dates the piglet or baked pig (in its most sophisticated version) is an infallible classic !
For that reason we are going to get our best secrets out of the drawer so that this dish is super! As I said before, we propose to revolutionize this recipe and find that double ideal texture, crunchy abroad and buttery inside , it seems to me a delicious plan!
Content table
About the baked pig
A little roast cochinillo history
Baked or roast cochinillo is a very popular dish since time immemorial, already for the Roman Empire it was a majestic dish, with all the reason, this fame remained and endured until today. Nowadays the popularity of baked cochinillo remains standing, very active in European countries.
In Argentina we are not left out, this is a very wanted dish, more than anything for parties. The pig that we cook in these parts of the world is made in the best "Segovian" style.
Some tips before making baked pig
The most important part of all this is when we buy the pig. They pay attention because we do not need to weigh more than 4 kg. Then we ask the butcher to sell us a small pig, so it will be easier to handle.
(Except that they are the type of privileged people who has a giant oven in their homes)
if you already bought it and does not effectively enter the oven, do not worry, you can always cut it a bit and roast it in parts. We will not go around this.
This time we are going to do it in the Hispanic way, which is in the oven. When we do this in this way, we must pay attention to the seasoning, in this recipe we will use oregano, ground chili, salt from the chest and rub olive oil throughout the surface.
The last, but not least, is a trick that is worth gold: it consists in preventing the piglet from being in direct contact with the oven tray, this part is essential if we do not want the meat to be very dry. There are several tricks, such as making a small mattress with laurel branches and placing the cochinillo above . Another less complex way is to place the oven grid above the tray, and on the grid support the piglet.
Accompaniments for this recipe
Baked cochinillo is usually served on some sweet potatoes or potatoes, in addition to potatoes we could also accompany it with a mix of baked vegetables, I leave you here a recipe in V i deo . And if we want to make a slightly lighter dish, we could also accompany it with a fresh cabbage salad. Roasted manzanitas would have super! Finally, I recommend that if you like this post you see the pork breast recipe to the beer that you will love!
The Segovian Recipe for Roasted Cochinillo
Looking ahead to the preparation of piglets in the oven the most important thing is to start with time. Time will depend on the size, but we have to prepare for at least 4 hours of cooking. I know, it's not for hurried.
A reference of how to administer the times in this preparation:
- 1 hour before to preheat the oven. (All this time will be necessary for the temperature to be distributed homogeneously)
- The second hour already with the meat inside the oven looking up.
- One more hour from the other side and 20 minutes to finish toasting the skin.
We will always cook at 160ºC (minimum oven) throughout the process less at the end, which we will rise to 200ºC to toast the skin. We already talk that the temperature of the oven, constant and couple, is a key aspect of this recipe.
Well here all my secrets and tips to get super! All ready? Now, to cook!
If they do for the holidays they are going to stay as Kings Segovianos! They try it and tell me?
Chausito!
Baked cochinillo recipe
Ingredients
- 1 medium pig.
- Olive oil.
- 200 gr of pork fat.
- 5 bay leaves.
- 2 Romero twigs.
- Ground chili.
- 4 garlic cloves.
- 1 tablespoon of oregano and thyme.
- Thick salt.
- Pepper.
How to make baked cochinillo at home
Preheat the oven to 160ºC for an hour.
- Make a mixture of olive oil together with the pig fat (previously trained 2 min in microwave), chopped garlic, oregano, ground chili and thyme. Mingle.
- Spread this mixture for the meat. Then leave the piglet inside and out. Finally wrap the legs and tail and ear with aluminum foil so that they do not burn.
- At the base of the source add 1 centimeter of water, the bay leaves and the twigs of Romero. Place the rack on top and on this pig. Making sure the meat does not touch the water.
- Introduce the tray with the pig with the meat up to the preheated oven and cook for 1 hour.
- After the time, take the tray out of the oven with care and turn the meat so that the skin is up and cook for another hour. At this time, click the meat in several points to achieve more uniform cooking.
- After the second hour of cooking, spread with a little olive oil above and raise the oven temperature to 200ºC. Cook for 15 more minutes.
