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Spanish Meat Recipes

Barbecued Suckling Pig

Total Time 3h 30 mins
6 people
  • Barbecued Suckling Pig
  • Barbecued Suckling Pig
Prep Time
10 mins
Cook Time
3h 20 mins
Total Time
3h 30 mins
This is the best suckling pig recipe I’ve made. The crackling is super-crunchy, the meat just falls apart and the prep work is minimal. There is no need to score or puncture holes in the skin. The day before, the suckling pig is poached in the oven for 3 hours in a bed of vegetables, aromatic herbs, wine and stock until the meat is soft and tender. The cooked suckling pig is then sandwiched between two baking trays with some weights on top, pressing the meat down and kept in the fridge overnight. The next day you only need to light your barbecue, brush the suckling pig with oil and cook for about 10 minutes on each side or until crispy. My search is over for the perfect suckling pig recipe.
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Chef's Profile

Javier De La Hormaza

Javier is a Basque born, trained chef and hospitality professional, owner of Basco Fine Foods, a Spanish food and drink importer based in Yorkshire. He regularly runs client food and drink events around the country and he is a course tutor at Hartingtons of Bakewell cookery school. Javier's passion lies on bringing quality Spanish ingredients and recipes to as many people as possible.

Twitter: @bascofinefoods
Instagram: @mrbasco

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