Suckling pig is a Christmas tradition in Argentina, where it's often roasted for a festive meal. This dish, also called "lechón asado ," is prepared with a young suckling pig, which offers incredibly tender and juicy meat. Naturally gluten-free, this Argentinian dish is slow-cooked to achieve crispy skin and flavorful flesh. So, it's clear that I didn't search for, find, or cook a suckling pig, but simply revisited the traditional recipe by cooking a simple marinated pork roast in the same way as Argentinian lechón asado.
Ingredients
Preparation
-
Prepare the marinade: In a bowl, combine the minced garlic, parsley, salt, pepper, paprika, oregano, lemon juice or vinegar, and olive oil. Mix well to create a fragrant marinade.
-
Season the pork roast: Rub it generously with the marinade on all sides. Massage the meat well so the flavors penetrate. Let it marinate for at least 2 hours, or ideally overnight in the refrigerator, covered with plastic wrap.
-
Prepare for cooking: Preheat your oven to 160°C.
-
Place the roast in a roasting tin, skin side up, with a little water in the bottom to prevent it from drying out. Cover with aluminum foil for a slow and even start to cooking.
-
-
Cook the roast for about 2 hours, basting regularly with the cooking juices and a little water to keep the meat juicy. 30 minutes before the end of cooking, increase the oven temperature to 220°C (425°F) and remove the foil to crisp the skin. The roast is ready when the skin is golden brown and crispy, and the meat easily pulls away from the bone.
-
Resting and carving: Let the roast rest for 15 minutes before carving. Serve the juicy, crispy pieces on a large serving platter.
Note
This roast pork is delicious served with roast potatoes, tomato salad, or chimichurri sauce. It's a perfect dish for an Argentinian-style meal.
