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Suckling Pig preparation assistance from a Spaniard [moved from Spain]

FoodExpression May 18, 2011 08:45 AM

Can any Spaniards assist? I purchased a 15 lb baby pig (6 kg) and am looking to cook it as your fellow country men do. I was in castilla y leon and had the most amazing experience with this a few years back. Any cooking tips?

The big is butterflied so it will be open flat. I was going to roast in the oven, skin side up, at 325 degree F or 180 C until it becomes crispy....about 6 hours...

Also am going to soak it in a salt water solution over night....any other ideas?

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  1. j
    JuanDoe RE: FoodExpression May 18, 2011 02:26 PM

    It's so easy! Ingredients:
    * Good suckling pig
    * Salt
    * Water

    4 Replies
    1. re: JuanDoe
      fourunder RE: JuanDoe May 18, 2011 06:26 PM

      Very Nice.....I'm going to test this out with pork belly.

      1. re: JuanDoe
        porker RE: JuanDoe May 18, 2011 06:32 PM

        then you can brush up on cutting with a plate...

        1. re: porker
          JuanDoe RE: porker May 19, 2011 05:19 AM

          Cutting with a plate is just a show for tourists...

          1. re: JuanDoe
            FoodExpression RE: JuanDoe May 19, 2011 07:27 AM

            I will certainly try this technique...in the past i keep the pig skin-side up for the entire time.

      2. q
        Quimbombo RE: FoodExpression May 20, 2011 05:25 AM

        Cubans cook their suckling baby pig much in the same way Spaniards do.

        I remember growing up my grandparents used to make a hole in the ground, put coal, rack the pig and cook it all day.

        You'll need a backyard but for perfect suckling pig this is the way to go : http://www.lacajachina.com/

        Good luck.

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