Cochinillo is baby pig. They are popular in Spain during the holiday season, can be found in any market and typically weigh about 5 kg (11 lbs) whole. This recipe calls for a fruit and garlic marinade.
The one shown here was roasted for four to five hours and was served for New Year’s Eve with roasted garlic rosemary potatoes. It was turned over three or four times during roasting.
Half of the pig served six people. The remainder was put back into a slow oven for another two to three hours, so the meat fell off the bones. The bones were saved to make soup.
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