Today we are going to prepare baked suckling pig recipejuicy inside and with a very crispy skin, with a recipe adapted to domestic ovens since the Castilian tradition to make suckling pig is to roast it using a wood oven.
One of the ways in which I like the most to cook this ingredient is the cuchifrito recipe, because its double crunchy texture on the outside and almost buttery on the insideIt looks delicious to me. We are going to get something similar if we make this recipe.
Although at home we cannot have the wood effect of Cándido’s baked suckling pig, we can imitate the recipe —even with or without a fan—, but it is true that a steam oven will help us a lot in the preparation.
Then it’s just a matter of perfecting our technique or doing without certain ingredients, like if we want to make a suckling pig in the oven without butter or, to take advantage of the garnish, supply the suckling pig with potatoes.
We ask the butcher to choose a small suckling pig, if possible it does not exceed 4 kg or it will not fit open in the oven. If it doesn’t fit us, we can cut the two hams and roast them on another tray as I had to doif you look at the collage.
Preheat the oven to 190ºC and season the suckling pig or suckling pig and spread it with the lard. We place it with the ribs facing up on a baking tray and bake it for 90 minutes at 190ºC with the steam function. If you do not have this function in your oven, you can bake it on the rack and put a tray full of water under it and it will be perfect for you.
After 90 minutes, carefully turn the suckling pig over and let it roast for another 30 or 40 minutes without touching the temperature. So the skin will brown very slowly and the fat will melt, keeping our roast very tender. Finally, we gratinate for 4 minutes to achieve a perfect browning and crispy skin.
Alluflon Tradizione Italia, Baking Tray, Dish with Stone Surface, Non-Stick and Anti-Scratch Coating, Dishwasher Safe, Measures 35×25 cm
With what to accompany the suckling pig in the oven
Is Baked suckling pig recipe juicy inside and with crispy skin It is sometimes served with some potatoes a la pobre, but given how forceful the dish is, I usually accompany it with some lettuce hearts and some tomato wedges.
More Christmas recipes
Direct to the Palate we love these parties and we have thousands of recipes for you to be sure of your Christmas meals.
Do not miss our special with the 215 best Christmas recipes and 16 special menus. and if you need ideas for specific dishesHere’s a good starting point:
Live to the Palate | Baked suckling pig recipe
Live to the Palate | Roast lamb recipe
