4 Irresistible Tips for Authentic Cochifrito Recipe
Cochifrito or cuchifrito is one of those dishes that perfectly encapsulates the rustic elegance of Spanish cuisine. Originating in the heart of Castile, particularly in Segovia, it’s a culinary homage to the delicacy of suckling pig, cooked with simplicity but bursting with character.Traditionally, cochifrito is made using a young piglet, known as a cochinillo, cut into small pieces and fried to a golden crisp. The name itself combines "cochi" (from "cochinillo") and "frito" (meaning "fried"), perfectly summarizing what it is: crispy-fried suckling pig.
Ingredients
- 1.5-2 Kg Suckling pig (cochinillo), cut into small pieces
- 100 ml Extra virgin olive oil (for frying)
- 6-8 Garlic cloves, peeled and lightly crushed
- 2 Bay leaves
- 100 ml Dry white wine (optional, for deglazing)
- 1 tsp Salt, or to taste
- ½ tsp Black pepper, freshly ground
- 1 Lemon, cut into wedges or juiced (optional, for finishing)
Instructions
- Parboil the meat (optional but recommended):This helps render some fat and tenderize the meat. Simmer pork pieces in lightly salted water for 10–15 minutes. Drain and pat them dry thoroughly.
- Fry the garlic:Heat a generous amount of olive oil in a large pan or cast-iron skillet. Add smashed garlic cloves and cook until golden, then remove and reserve.
- Fry the pork:Add pork pieces in batches to avoid crowding the pan. Fry over medium-high heat until golden and crispy. This can take 20–30 minutes depending on the cut. Add bay leaves during the last few minutes of frying.
- Deglaze and finish:Some versions recommend adding a splash of dry white wine to the hot pan to deglaze and enhance flavor. Let it evaporate, then return the garlic to the pan.
- Final touch:Add a squeeze of lemon juice or serve with lemon wedges to cut through the richness.