In this recipe, we want to introduce you to one of the star dishes of Segovian cuisine: cochifrito. It's a common belief that this dish should be made with suckling pig, but in reality, it originated as a shepherd's dish, primarily using kid or lamb.
However, it's delicious with any of these meats. In fact, the "cochi-" in cochifrito doesn't come from suckling pig but from the Latin word coctus , meaning to cook. Perhaps that gives you an idea of how we're going to prepare it.
The ways in which we can find it vary from simply "plain," that is, with nothing more than a little salt, to garlic or even marinated. Here we opt for the first, which, besides being the simplest, is the one that best preserves the flavor, provided the quality of the product is good.
On the other hand, there are three ways to cook cochifrito. The first is a single cooking in the same oil until it is golden brown to taste. The other two require a preliminary step before frying. In the second, the meat is boiled in water, and in the third, it is confit in oil.
Each preparation method has its own particularities and nuances. The first results in a more gelatinous meat, very pleasant on the palate if you like this type of texture. The second and third methods result in a crispier fried texture, with a more intense flavor from the confit; that's why it's our favorite and the one we'll tell you about next.
Recipe Information
- Preparation time : 5 minutes
- Cooking time : 40 minutes
- Total time : 45 minutes
- Servings : 4
- Category : main course
- Type of cuisine : Spanish
- Calories per serving (kcal) : 752
Ingredients for cochifrito for 4 people
- Olive oil (to preserve)
- 800g of suckling pig cut for frying (kid or lamb also works)
- Olive oil (for frying)
- Fine salt
How to make suckling pig
In a large, deep frying pan, heat enough oil to cover all the meat. When it's at a medium temperature, add the 800g of suckling pig cut into pieces.
We cook the suckling pig over medium heat until it's very tender, which can take 25 to 30 minutes. Ideally, the oil should never bubble; the meat should cook gently over medium-low heat, essentially becoming confit. If you can measure the temperature, simply ensure it doesn't reach 100°C (212°F).
Once the cooking time is up, check that the suckling pig is tender. At this point, remove it from the oil and let it drain in a stainless steel colander. The oil used to confit the suckling pig is not suitable for frying because, during the confit process, the meat released water, preventing it from reaching the necessary frying temperature. However, you can reserve it to confit more meat or use it to gently cook vegetables in the sofrito of your stews.
We then change the oil and heat it to a higher temperature, always making sure it doesn't smoke, as this instantly makes it unsafe to use. Ideally, the temperature should be between 170°C and 180°C. As soon as this temperature is reached, we fry the suckling pig in batches.
Once the suckling pig is golden brown and crispy to our liking, we remove it from the fryer and let it rest on absorbent paper to remove excess oil. We repeat the frying process with the rest of the meat. The reason for doing it in batches is to prevent the fryer from losing temperature when all the meat is added at once. This way, it fries faster and, consequently, absorbs less fat.
Finally, season generously with fine salt while the meat is still hot and serve immediately. The reason for seasoning the meat at the end is that if you do it before frying, the suckling pig will release too much water during the confit process, resulting in a less juicy dish. It's very important that the meat is still hot when you add the salt so that the salt grains melt into the meat and aren't visible later.
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If you’re like me, you probably enjoy keeping a mix of easy comfort food, classic international dishes, and crowd-pleasing desserts on hand.
Whenever I want something rich and indulgent, I usually go for this La Viña Molten Cheesecake recipe, this elegant Original French Crème Brûlée recipe, or a decadent Chocolate Mousse Cake recipe. And when I’m craving something fruity and comforting, I always come back to this classic French Tarte Tatin recipe.
For easy breakfasts and lighter meals, I often make these fluffy Oatmeal and Banana Pancakes recipe, a satisfying Stuffed Sweet Potato recipe, or these fresh Eggs Stuffed with Avocado and Salmon recipe. When I need a gluten-free pantry staple, I also like preparing this simple Gluten-Free Rice Flour recipe.
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For hearty lunches and cozy dinners, I always recommend this comforting Meatballs in Spanish Sauce recipe, traditional Meatballs in Almond Sauce recipe, rich Italian Bolognese Sauce recipe, and creamy Chicken Croquettes in Thermomix recipe. If I want something more filling, I’ll often make this baked Greek Pastitsio Pie recipe, rustic Potatoes and Squid Stew recipe, or the ultra-comforting French Boeuf Bourguignon recipe.
Whenever I’m craving street food or party-style dishes, I usually make this juicy Homemade Chicken Doner Kebab recipe, crispy Salchipapas recipe, flavorful Mexican Pork Carnitas recipe, or these crunchy Korean Hobak Jeon recipe. I also like serving these easy Air Fryer Zucchini Rings recipe as a simple appetizer or snack.
And if I’m putting together drinks and a full menu for guests, I’ll often pair dinner with this refreshing Original Cuban Mojito recipe, this bold Long Island Iced Tea recipe, or a pitcher of this fruity Bleeding Spanish Sangria recipe. To round everything out, I love adding this tangy French Remoulade Sauce recipe on the side or finishing the table with this striking Mediterranean Black Rice with Squid recipe.
Easy-to-prepare summary
- Heat plenty of oil to a medium temperature and submerge the suckling pig.
- Let it caramelize without bubbling for 25 to 30 minutes
- When it's tender, remove the suckling pig and let it drain.
- Now heat the frying oil until very hot, and fry the suckling pig in batches.
- Remove the fried meat and place it on absorbent paper.
- Season with salt while hot and serve.
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Over the years of testing and refining recipes in my own kitchen, I’ve learned that the best dishes combine simplicity, reliable techniques, and bold flavor. The recipes in this collection are the ones I personally return to again and again—whether I’m cooking a quick meal for myself or preparing something special for friends and family.
For dessert, the rich and silky Orange Chocolate Mousse Recipe is one I often make when I want something elegant but easy. Another sweet favorite is the caramelized Trdelnik Slavic Pastry Recipe, inspired by the famous Central European chimney cake. If you enjoy baking, learning how to make syrup for better texture in desserts is useful, and my Inverted Sugar Recipe explains exactly how I prepare it in my own kitchen.
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I also love sharing traditional dishes from around the world, including the authentic Sorropotún de Bonito Fish Stew Recipe, crispy Chilean Pumpkin Sopaipillas Recipe, and the classic Spanish Cochifrito Segovian Fried Pig Recipe.
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