Segovian roast half suckling pig
Suckling pig roasted on a rack, skin-side down first, then turned for crisp skin.
Active time25 min
Cooking2 h
Total2 h 30 min
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Ingredients
- 2 bay leaves
- 2000 g raw half suckling pig, bone-in and skin-on
- 250 ml water
- 30 ml olive oil
- 10 g salt
Preparation
Preheat the oven to 180 °C. Pat the suckling pig dry with kitchen paper and salt all over. Set a rack in a roasting pan. Add the water and bay leaves to the bottom of the pan. Place the pig on the rack, skin-side down and clear of the water.
2 bay leaves2000 g raw half suckling pig, bone-in and skin-on250 ml water10 g salt- oven
- roasting pan with rack
- kitchen paper
Roast for 60 minutes. Check the bottom of the pan during cooking and add a little hot water if it dries out, keeping the skin dry.
- oven
- roasting pan with rack
Carefully turn the pig skin-side up. Prick the skin with a fork and brush with the oil. Return to the oven at 180 °C for 45 to 60 minutes, until the skin is crisp and the meat cooked through next to the bones.
30 ml olive oil- oven
- roasting pan with rack
- fork
- tongs
- brush
Allergens
Composition to be confirmed.
Composition to check for: Celery, Crustaceans, Eggs, Fish, Gluten, Lupin, Milk, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration