Cochinillo Asado or Roast Suckling Pig is one of the most typical dishes in the cuisine of Castilla, especially the city of Segovia. Chefs take pride in the tenderness of their roast pigs and cut them with plates, as in the photo.Spain is characterized by not only a richly diverse geography but also strong culinary borders.
Recipe
Heat the oven to 425 degrees
Season the piglet with salt and pepper, place the piglet in a roasting pan. Baste with olive oil and dab with butter all over.
Place in oven for about 150 minutes.
Peel the carrots and the onion while roasting.
Slice the carrots and chop the onions and put them 10 minutes before well-cooked.
Remove the piglet from oven when it is fully cooked.
Heat the juice with the vegetables. Srain the gravy when it concentrate.Serve the piglet on a large platter with the warm gravy on the side, roast or fried potatoes and a simple green salad.
The plating up of such dish seems to be not complicated, unlike most 'continental' style. In different countries outside Spain, the piglet is served with various sides such as wedges or salads. However, all sides are designed to reduce the greasiness of the piglet. It remind me of the traditional Chinese roast piglet. The skin is more crispy and served with dip of white sugar and soy sauce, creating impact to the tongue.
It is difficult to find decent Spanish style roast piglet in Melbourne. However, we are able to come up with such wonderful dishes during Melbourne Festival. Inspired by his recent trip to Spain, Chef Jesse Gerner is proud to be hosting a roast with a difference and bring this dainty to Bomba.(click for more)
