Do you want to surprise your most demanding diners? Then nothing like the Segovian suckling pig recipe! It is one of the most traditional dishes of Spanish gastronomy, perfect for special occasions. Of course, it takes time, and quality ingredients are needed.
How to make a Segovian suckling pig?
One of the most typical dishes of central Spain is the Segovian suckling pig. It is a delicious recipe, easy to prepare, and with a lot of history and tradition. If you want to surprise your guests, take note of everything you need to prepare this delicious recipe. In addition, we tell you what you can accompany it with and give you some tips to make it exquisite.
We also tell you that the aim is for the meat to be toasted and crispy in the purest Castilian style.
- A suckling pig of between 4.5 and 5.5 kilos.
- A glass and a half of water.
- 200 grams of lard.
- Four cloves of garlic.
- Coarse cooking salt.
- Three bay leaves.
- A teaspoon of oregano and thyme.
Remember that the first thing to do whenever any meat is prepared is to take it out of the refrigerator to let it come to room temperature. This is an essential step, as it prevents the heart from being cold inside after cooking.
- Melt the lard in the microwave at low temperature and for two minutes. Use a particular container or cover the bowl you will melt to avoid splashing.
- Peel the garlic cloves. Slice or cut into small pieces.
- Add the garlic to the butter and stir. Then add the salt, oregano, and thyme. Another alternative is to pass the garlic through a mortar and pestle to form a paste mixed with the other ingredients. The advantage of making a paste is that it can be handled more efficiently.
- Preparing this paste the day before is also advisable, as this helps the flavors settle and gives a more intense flavor to the meat.
- Preheat the oven to 150º C.
- While the oven is ready, it is time to baste the suckling pig with butter, garlic, and spices. Since it is a whole piece of meat, using a silicone brush to paint the suckling pig is advisable. It is essential to do it on the inside, that is, on the ribs.
- Once the suckling pig is ready, it is time to place it on a baking tray or in a particular dish. Be careful, as the skin should always be facing upwards.
- Once the suckling pig is ready, add the water (without soaking the meat!) and the bay leaves. The suckling pig mustn't get wet.
- Use a fork to prick the head and part of the body. This step is crucial, as it prevents air pockets from forming in the meat.
- Put the suckling pig in the oven, with heat up and down. It is essential to water the meat frequently with the juices it releases. The suckling pig should be left in the oven for one hour.
- After 90 minutes (without changing the temperature or turning the meat), it is time to increase the oven temperature to 190º C for another 15 to 20 minutes. This means the suckling pig should be in the oven for approximately two hours!
- Very important: the dish must not remain dry. To do this, check how the cooking is going and add water.
- When the suckling pig weighs more than five kilos, it is necessary to turn it over halfway through cooking but finish baking with the skin side up.
Apply hot air in the last five minutes to enhance the flavor and give that distinctive crispy touch. It is important not to overdo it, as this could dry out the meat.
What to serve with roast suckling pig from Segovia?
Once the suckling pig is ready, it is removed from the oven immediately. This step should be done directly to prevent the oven's heat from overcooking and drying the meat. To present the suckling pig to the diners, pour the cooking juices into a sauce dish, allowing everyone to serve the sauce to their liking.