The Cochinillos (Suckling Pigs)

I have no words to describe how good they turned out. A friend of mine said "It looks so wrong, but it tastes so good". Here are the photos.

Cochinillo with Barbequed Asparagus

Ingredients:
1 suckling pig of not more than 3kg in weight.
1 handful fresh thyme.
1 handful fresh oregano.
1 garlic head, cloves pulled apart, skin on.
200 gr. pig's fat or unsalted butter.
1/2 liter olive oil.
1 teaspoon black pepper corns.
1/2 teaspoon Sichuan pepper corns, toasted.
1/2 teaspoon salt.
30 big green asparagus, whole and unpeeled.
Lemon and olive oil for the asparagus.

Method:

1. Pat dry the pig with paper towels and season with salt.

2. In a medium saucepan at medium heat, melt the fat in the olive oil. Lower the heat to low and add the thyme, oregano, peppers, and garlic, and simmer for 10 minutes. Turn the heat off and let cool slightly.

3. Add the oil mix to the pig. Cover with plastic wrap and refrigerate for at least 24 hours.

4. Pre-heat the over to 75°C. Remove from the fridge and let it naturally reach room temperature (It'll take around an hour). Remove from the marinade and stick it in the oven for 5 hours.

5. Light a barbeque using wood or charcoal (not gas), and set at 20 cm over the fire.

6. Remove the pig from the oven and barbeque it, skin side down, until the skin is golden and crunchy, about an hour. 20 minutes before removing the pig from the barbeque, arrange the asparagus by it. When the asparagus are done, remove from the barbeque and immediately squeeze a lemon on top and add a splash of olive oil.

To serve: Set the cochinillo on a big tray with the asparagus by it. If the cochinillo is perfectly done and the skin is crunchy and golden, you'll be able to cut it using a small plate, try it, it'll amaze your guests.

The Photos of the Event:

The marinade

Marinating

In the Oven

On the Barbeque

Presented

Cutting it with a Plate

Served

Greets, The Fat Guy.