Suckling Pig or Knife Recipe

I have always liked the delicate flavor of the suckling pig, whether it is cooked in the oven with the crispy outer layer or even prepared on the grill, but without a doubt how I like it most is in the recipe for suckling pig or knife.

It is a classic preparation from the Segovia area and therefore, whenever I visit the area, I take the opportunity to request it. Today I teach you how to prepare it at home because it does not have much difficulty and its result is the same as when we take it in a Spanish inn or restaurant.


For 5 people
  • Suckling pig
  • Water
  • Salt
  • Extra virgin olive oil for frying

How to make suckling pig or knife

Difficulty: easy
  • Total time 1 hour
  • Cooking 1 hour

To make this recipe, we need to use square pieces or pieces of cook about three cm on a side. You can ask the butcher to cut it for you or do it yourself because the suckling pig is very tender and is easily cut.

The name of the suckling pig or little knife could derive from the two techniques used to make the recipe. It is about cooking and then frying the suckling pig portions. From "cooked and fried" derives cocifrito and hence cochifrito or knife.

To do this we put a saucepan with plenty of water and salt and cook the pieces of suckling pig in it for 30 minutes. During cooking, some foams will form that we remove, leaving the meat to cook for the indicated time.

Then we put a frying pan -or the same pan drained and well dried- with olive oil and we put it on the fire until it has high temperature. Then we fry the pieces in batches and let them cook until golden and crisp.

What to accompany the suckling pig or knife

The suckling pig or little knife is excellent to share as a snack at informal meals. You can give it a special touch by adding a touch of vinegar to the meat or instead accompanied by a classic salad. The contrast of the crisp texture of the skin and tender meat is unforgettable.

Tags:  Desserts Vegetables And Legumes Meats And Birds 

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