Mar 17, 2026
Raclette with Pastrami & Smoked Potatoes
This dish centres around beautifully crafted, hot-smoked pastrami from Rooftop Smokehouse Smoked Pas
Serves 4 | Prep 40m | Cook 50m
Whole roast suckling pig with traditional Segovian-style finish
Serves 6 | Prep 10m | Cook 50m
A showstopping centrepiece dish ideal for sharing, featuring the whole roast suckling pig from Tabladillo, prepared in the traditional Segovian style with a modern, convenient approach. This roasted cochinillo delivers perfectly crisp crackling and incredibly tender meat, combining heritage craftsmanship with ease of preparation, making it ideal for celebrations and high-impact service.Ingredients
-
- 1 whole roast suckling pig (Tabladillo)
- 100 ml water (for roasting tray)
- Sea salt
- Fresh rosemary (optional)
- Extra virgin olive oil (optional, for finishing)
Method
- Remove the suckling pig from the fridge 30 minutes before cooking to bring it to room temperature.
- Heat the oven to 220°C (fan-assisted if possible).
- Place the cochinillo on a roasting tray with a small amount of water at the base to maintain humidity during cooking.
- Roast for approximately 45–50 minutes until the skin becomes golden and crisp, and the meat is hot throughout.
- If needed, increase temperature slightly for the final 5 minutes to enhance the crackling.
- Allow to rest for 5–10 minutes before carving. Traditionally, it can be portioned using a plate to highlight its tenderness.
Chefs Notes
The key to this dish is achieving contrast: ultra-crispy skin and juicy, tender meat. Avoid overhandling after cooking to preserve the crackling texture. A simple finishing touch of sea salt and olive oil is enough—this product is designed to shine on its own. Perfect for high-impact sharing plates, banquets or festive menus.
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