To begin, preheat your oven to 160°C (320°F). Rinse the suckling pig under cold water and pat dry with paper towels. Make sure to clean the inside cavity well, removing any excess moisture to ensure even roasting.

Generously season the inside of the pig’s cavity with coarse sea salt and black pepper. Add the garlic cloves and, if using, the thyme or rosemary sprigs for a subtle aromatic touch. Rub the seasoning around the cavity to infuse the flavours.

Turn the pig over and score the skin lightly with a sharp knife. Rub the exterior of the pig with salt, especially in the scored areas, which will help create a crisp and flavourful skin.

Place the pig belly down in a roasting pan, positioning it so that the legs are tucked under slightly, keeping the entire pig stable and allowing for even cooking. Brush the skin generously with melted lard or olive oil for a golden, crispy finish.

Pour 1 cup of water into the roasting pan to prevent the juices from burning. The moisture will help keep the pig tender. Place the pan in the oven, allowing it to roast slowly and absorb the seasoning.

Baste the pig every 30 minutes with the pan drippings, adding more water as needed to maintain moisture. Rotate the pan occasionally if your oven has hot spots to ensure even cooking. This step is essential for a juicy interior and crispy skin.

After approximately 2.5 to 3 hours, raise the oven temperature to 200°C (390°F) to intensify the crisping of the skin. Continue roasting for an additional 30-45 minutes, monitoring the skin closely to avoid burning. It should reach a deep golden brown.

Remove the pig from the oven and let it rest for 10 minutes before carving. Serve in portions, presenting the crispy skin alongside tender meat. Garnish with fresh lemon slices or additional herbs for a touch of freshness. Cochinillo Asado is traditionally enjoyed with roasted potatoes or a light green salad, complementing the dish’s rich flavours.