Ingredients for a succulent baked suckling pig
- 1 Suckling Pig or Piglet (4-5 kilos)
- Coarse salt to taste
- Black pepper to taste
- 3- 4 Laurel leaves
- 2-3 cloves of garlic, finely chopped
- Thyme to taste
- Water (approximately one and a half glasses)
- Lard (Only to paint the skin)
Cooking times and degrees:
-1) With the ribs facing up (skin facing down, without the skin touching the water)
-180 degrees Celsius with heat up and down, for approximately one hour and 15 minutes
-2) With the ribs down (skin facing up)
-200 degrees Celsius with heat up and down, for approximately 30 minutes
-225 degrees Celsius with heat up and down, for about 15 minutes or until the skin is golden and crispy
Cooking times may vary depending on the oven you have at home.
If you want to see the traditional Segovian recipe, here is the link • Cochinillo de Segovia ...
My team
- Camera: amzn.to/2WY6Nys
-Camera lens: amzn.to/2Emwjal
Ingredients for a succulent baked piglet
- 1 Piglet or Piglet (4-5 kilos)
- Coarse salt to taste
- Black pepper to taste
- 3- 4 Laurel leaves
- 2-3 cloves garlic, minced
- Thyme to taste
- Water (a glass and a half approximately)
- Pork lard (Only to paint the skin)
Cooking times and degrees:
-1) With the ribs up (the skin down, without the skin touching the water)
-180 degrees Celsius with heat up and down, for about an hour and 15 minutes
-2) With the ribs down (The skin up)
-200 degrees Celsius with heat up and down, for approximately 30 minutes
-225 degrees Celsius with heat up and down, for about 15 minutes or until the skin is golden and crispy
Cooking times may vary depending on the oven that everyone has at home
My equipment
- Camera: amzn.to/2WY6Nys
- Camera lens: amzn.to/2Emwjal