Cochinillo asado al horno con piel crujiente y patatas panaderas

Hello everybody, hope you're having an amazing day today. Today, I will show you a way to make a special dish, Cochinillo asado al horno con piel crujiente y patatas panaderas. It is one of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Cochinillo asado al horno con piel crujiente y patatas panaderas is one of the most well liked of recent trending meals in the world. It is simple, it's quick, it tastes delicious. It's enjoyed by millions every day. They're fine and they look fantastic. Cochinillo asado al horno con piel crujiente y patatas panaderas is something that I've loved my entire life.

Many things affect the quality of taste from Cochinillo asado al horno con piel crujiente y patatas panaderas, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Cochinillo asado al horno con piel crujiente y patatas panaderas delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Cochinillo asado al horno con piel crujiente y patatas panaderas is 4 personas. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Cochinillo asado al horno con piel crujiente y patatas panaderas estimated approx 2 horas.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook Cochinillo asado al horno con piel crujiente y patatas panaderas using 7 ingredients and 10 steps. Here is how you cook it.

Domingo y nueva comida familiar

Ingredients and spices that need to be Make ready to make Cochinillo asado al horno con piel crujiente y patatas panaderas:

1. 1 cochinillo (en Navarra gorrín)
2. Manteca
3. Sal gorda
4. Brandy
5. Patatas
6. Aceite para freírlas
7. Sal

Instructions to make to make Cochinillo asado al horno con piel crujiente y patatas panaderas

1. Precalentar el horno a 180º
2. Preparamos el cochinillo poniéndole sal gorda por todo y después le ponemos manteca de cerdo.
3. El cochinillo preparado y el horno precalentado, solo queda colocarlo en la parrilla y debajo, la bandeja del horno con agua para que le de humedad.
4. Ponemos el reloj del horno en 45 minutos y cerramos horno. (Como dije a 180º).
5. Transcurrido el tiempo, que habremos colocado el cochinillo con la piel hacia abajo, le pondremos un vasito de brandy y le daremos vuelta con la piel hacia arriba, la cual pincharemos un poco para que saque la posible agua que tenga.
6. Con una brocha, pasaremos un poco de brandy también por la piel y subiremos la temperatura a 200º y volvemos a poner en el reloj otros 35 minutos. Miramos si tiene agua la bandeja y si hace falta le pondremos un poco más.
7. Transcurrido este tiempo, miraremos si está casi hecho y subiremos la temperatura del horno a 240º durante 20 minutos y la piel se quedará crujiente y estará listo para COMER
8. Lo partimos en trozos pero no le ponemos su salsa por encima ya que la piel que estará súper crujiente se revendrá y se quedará blanda y eso no queremos.
9. Comemos lo primero la piel y luego es el momento de ponerle la salsa que tendremos en la bandeja que le dará un plus riquísimo.
10. Mientras hacíamos el cochinillo, pelamos unas patatas y las cortamos en círculo para hacer unas panaderas para acompañar nuestro cochinillo.

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So that is going to wrap it up for this exceptional food Step-by-Step Guide to Make Homemade Cochinillo asado al horno con piel crujiente y patatas panaderas. Thank you very much for reading. I'm sure you can make this at home. There's gonna be interesting food at home recipes coming up. Don't forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!