Juicy roast suckling pig recipe inside and with skin well crisp

Today we are going to prepare the roast suckling pig recipe, juicy inside and with the skin very crisp, with a recipe adapted to domestic ovens since the Castilian tradition for making suckling pig is to roast it using a wood oven.

One of the ways in which I like to cook this ingredient the most is the recipe for the suckling pig, because its double crispy texture on the outside and almost buttery on the inside, I find it delicious. We will achieve something similar if we make this recipe.


For 6 people
  • Suckling pig weighing less than 4 kg
  • Lard 25 g
  • Water
  • Salt and pepper to taste

How to make roast suckling pig juicy inside and with the skin crispy

Difficulty: easy
  • Total time 2 h 30 m
  • Elaboration 15 m
  • Cooking 2 h 15 m

We ask the butcher to choose a small suckling pig, if possible it does not exceed 4 kg or it will not fit open in the oven. If it does not fit, we can cut the two hams and roast them on another tray as I had to do, if you look at the collage.

We preheat the oven to 190ºC and while we season the suckling pig or piglet and spread it with the lard. We place it with the ribs up on a baking tray and bake it 90 minutes at 190ºC with steam function. If you do not have this function in your oven, you can bake it on the rack and put a tray full of water underneath and it will be perfect.

After 90 minutes, carefully turn the suckling pig and let it roast for another 30 or 40 minutes without touching the temperature. This will slowly brown the skin and the fat will melt keeping our roast very tender. Finally, gratinate for 4 minutes to achieve a perfect browning and crisp skin.

With what to accompany the roast suckling pig

This recipe for roast suckling pig juicy inside and with the crispy skin is sometimes served with some potatoes to the poor, but given the forcefulness of the dish, I usually accompany it with some lettuce buds and some tomato wedges.

Tags:  Desserts Vegetables And Legumes Fish 

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