Cochinillo Asado

Cochinillo Asado is a traditional Spanish roasted suckling pig dish, renowned for its crispy skin and tender meat, perfect for a special occasion. This low-carb version retains the authentic flavors while being mindful of dietary preferences.

Ingredients

• Suckling pig (about 1 kg) - 1
• Sea salt - 2 teaspoons
• Black pepper - 1 teaspoon
• Garlic cloves - 4, minced
• Fresh rosemary - 1 tablespoon, chopped
• Olive oil - 2 tablespoons
• White wine - 100 ml
• Lemon juice - 1 tablespoon

Steps

1. Preheat your oven to 180°C (350°F).
2. Rinse the suckling pig under cold water and pat it dry with paper towels.
3. Season the pig inside and out with salt, black pepper, minced garlic, and chopped rosemary, ensuring the seasonings are well distributed.
4. Rub olive oil all over the pig for added flavor and crispiness.
5. Place the pig on a roasting rack, and pour white wine and lemon juice into the roasting pan.
6. Roast the pig in the preheated oven for about 3 to 4 hours, basting every 30 minutes with the pan juices, until the skin is golden brown and crispy.
7. Once cooked, remove from the oven and let it rest for 15 minutes before carving.
8. Serve with the pan juices for added flavor.

Nutrition

• Calories: 650
• Protein: 60 g
• Carbs: 1 g
• Fiber: 0 g
• Sugar: 0 g
• Sodium: 800 mg
• Cholesterol: 120 mg
• Total Fat: 45 g
• Saturated Fat: 15 g
• Unsaturated Fat: 25 g
• Water: 0.5 L

Health Benefits

• High in protein, which supports muscle growth and repair.
• Rich in healthy fats that can provide sustained energy.

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