Grill & BBQ
Cochinillo asado in the style of Segovia
AI-generated serving image
This image was created with the help of artificial intelligence and serves as visual inspiration or a serving suggestion. The actual result may vary depending on the ingredients, quantities and preparation used.
In Segovia, crispy skin is one of the distinguishing features of the suckling pig. At home we use a ready-to-cook piece of suckling pig with rind.
Timing
- Preparation: 25 min. Additional standing time: 30 min.
- Roast: approx. 135-145 minutes or until cooked through and tender
- Rest: 15 mins · Overall guideline: 3 hours 25-35 mins.
Estimated nutrition
per serving · Calculated for 6 servings.
- Energy
- ≈ 470 kcal
- Protein
- ≈ 47.6 g
- Carbohydrates
- ≈ 0 g
- Fat
- ≈ 30.9 g
The nutrition values are estimates based on the ingredients and quantities used. Actual values may vary depending on the product, portion size and preparation.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Calculated estimate using the reference foods below. Substitute products, item weights and consumed fractions are assumptions. Ordinary cooking oil and marinades are counted in full; frying oil, coatings, bones and whole roasts use the stated factors. The higher serving count is used for ranges. Actual product values and cooking losses have not been measured. Varying only the listed quantity assumptions gives 365–570 kcal per unit stated above. This is neither a measured range nor a statistical confidence interval.
Ingredient amounts for the whole recipe; linked reference names retain the source language
- 1.8–2.2 kg ready-to-cook suckling pig piece with rind, preferably shoulder or leg · ≈ 1400 g · Edible amount without bones or shells
Schwein Bratenfleisch (Bug mit Fett und Schwarte) roh (U571100)
Starting amount × assumed fraction (calculation scenario): 2000 g × 70% = 1400 g
Varied quantity range: 1100–1700 g - 250 ml water · ≈ 250 g · Assumed quantity / reference product
Trinkwasser (N110000) - 1 teaspoon olive oil for the rind as needed · ≈ 4.55 g · Assumed quantity / reference product
Olivenöl (Q120000)
Not included in the base calculation
- 2 tsp coarse salt · Salt or small seasoning amount; no salt/micronutrient calculation
- 2 cloves of garlic, optional · Optional ingredient or inedible equipment
- 1 bay leaf, optional · Aromatic / small seasoning or colouring amount
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 1.8–2.2 kg ready-to-cook suckling pig piece with rind, preferably shoulder or leg
- 2 tsp coarse salt
- 250 ml water
- 2 cloves of garlic, optional
- 1 bay leaf, optional
- 1 teaspoon olive oil for the rind as needed
Instructions
- Take the suckling pig piece out of the fridge, pat the rind dry and salt the meat side. Preheat oven to 160 °C top/bottom heat. After active preparation, let stand covered for a maximum of 30 minutes, then fry immediately.
- Pour water into a roasting pan, optionally add garlic and bay leaves. Place meat, rind side up, on a rack over the liquid; Rind should not touch the water.
- Fry for about 2 hours, check the liquid level and add hot water if necessary. Use a clean thermometer to check the thickest areas without bone contact: everywhere at least 70 °C for 2 minutes. If necessary, cook longer until the meat is tender.
- Increase the temperature to 220-230 °C, pat the skin dry and, if necessary, brush it thinly with 1 teaspoon of olive oil. Brown until crispy, 15-25 minutes; Watch carefully so that the rind doesn't burn.
- Let rest for 15 minutes, divide into pieces and serve with pan juices.
Tips
- Crispy rind requires dry skin and strong top heat at the very end.
- Using a normal piece of roast pork instead of suckling pig is possible, but it does not produce cochinillo; then label it as Segovia-style roast pork.
