Baked Piglet (Chiapas)

Baked Cochito Recipe (Chiapas)

The baked cochito is an emblematic dish of Mexican gastronomy, especially from Chiapas. It is a baked pork with a marinade full of regional flavors that reflect the richness of the gastronomic culture from Chiapas. Ideal for enjoying at family gatherings or special celebrations.

Preparation time

Knowing the timings is essential to achieve a piglet with perfect texture and flavor.

• Preparation: 45 minutes
• Cooking: 3 to 4 hours
• Total: Approximately 4 hours and 45 minutes
• Servings: 6 to 8 people
• Difficulty: Intermediate

Ingredients

For the pork

• 1 kilo of very meaty pork backbone
• 1 kilo of pork shoulder or leg
• 2 pig's feet cut in half

For the marinade

• 6 guajillo chilies
• 3 ancho chilies
• 2 sprigs of thyme
• 2 chopped green tomatoes
• 20 allspice berries
• Half an onion
• 6 cloves of garlic
• A splash of vinegar
• Salt to taste
• Water needed to blend the marinade

If you can't find guajillo or ancho chilies, you can substitute them with pasilla or mulato chilies, but remember that the flavor of the marinade will change slightly.

Utensils we will use

• Large pot or pan
• Strainer to prepare the marinade
• Bowl or container for marinating
• Knife and cutting board
• Spoon or spatula for mixing
• Baking dish or pan
• Measuring cup

Preparation

1. Prepare the marinade

1. Clean and soak the chilies:
   • Wash the guajillo and ancho chilies under running water to remove dust.
   • Place them in a bowl with hot water and let them soak for about 20 minutes until soft.
2. Wash the guajillo and ancho chilies under running water to remove dust.
3. Place them in a bowl with hot water and let them soak for about 20 minutes until soft.
4. Blend the marinade:
   • In a blender, add the hydrated chilies, chopped green tomatoes, half an onion, 6 cloves of garlic, thyme, allspice, vinegar, and a pinch of salt.
   • Add a little water to facilitate blending and blend until you get a homogeneous sauce.
5. In a blender, add the hydrated chilies, chopped green tomatoes, half an onion, 6 cloves of garlic, thyme, allspice, vinegar, and a pinch of salt.
6. Add a little water to facilitate blending and blend until you get a homogeneous sauce.
7. Strain the sauce:
   • Use a strainer to remove chili skin remnants or seeds, obtaining a smooth marinade.
8. Use a strainer to remove chili skin remnants or seeds, obtaining a smooth marinade.

2. Prepare and marinate the pork

1. Wash and dry the meat:
   • Wash the backbone, shoulder, and trotters with cold water.
   • Dry them with paper towels so the marinade adheres better.
2. Wash the backbone, shoulder, and trotters with cold water.
3. Dry them with paper towels so the marinade adheres better.
4. Apply the marinade:
   • Place the meat in a large bowl and coat it with the marinade.
   • Cover all pieces well so they absorb the flavor.
5. Place the meat in a large bowl and coat it with the marinade.
6. Cover all pieces well so they absorb the flavor.
7. Rest:
   • Cover the bowl with plastic wrap or a lid and let marinate for at least 2 hours in the refrigerator.
   • For best results, let marinate overnight.
8. Cover the bowl with plastic wrap or a lid and let marinate for at least 2 hours in the refrigerator.
9. For best results, let marinate overnight.

3. Slow baking of the cochito

1. Prepare the oven:
   • Preheat the oven to 150 °C (low-medium heat).
   • Place the marinated meat in a baking dish, making sure to put the trotters face down so they become crispy.
2. Preheat the oven to 150 °C (low-medium heat).
3. Place the marinated meat in a baking dish, making sure to put the trotters face down so they become crispy.
4. Cook slowly:
   • Bake the suckling pig for 3 to 4 hours, turning it every 45 minutes so it cooks evenly.
   • If you notice the meat drying out, drizzle some of the juices it releases or cover temporarily with aluminum foil.
5. Bake the suckling pig for 3 to 4 hours, turning it every 45 minutes so it cooks evenly.
6. If you notice the meat drying out, drizzle some of the juices it releases or cover temporarily with aluminum foil.
7. Check for doneness:
   • 1. The meat should be tender, when pricked with a fork it should come off easily and the skin should be golden and crispy.
8. 1. The meat should be tender, when pricked with a fork it should come off easily and the skin should be golden and crispy.

To finish and serve

2. Remove the meat from the oven and let it rest for 10 minutes. Serve with freshly made corn tortillas, refried beans, and a spicy sauce, ideal for enhancing the flavors. Add fresh chopped cilantro if you like. The baked cochito is perfect for sharing in a true 3. culinary feast 4. that represents the typical food 5. of Chiapas.

Nutritional Information

• Calories: 450 kcal
• Proteins: 35 g
• Fats: 28 g
• Carbohydrates: 5 g
• Fiber: 1 g

6. Values are approximate per serving and may vary depending on the cut of meat and the amount of fat incorporated.

7 practical tips for a perfect Baked Piglet

7. To achieve a baked cochito 8. that stands out for its flavor and texture, these practical tips will be very helpful:

1. 9. Pork quality: 10. Choose fresh meat, preferably locally raised, to ensure an authentic flavor.
2. 11. Soak the chilies well: 12. This softens their texture and prevents bitter flavors in the marinade.
3. 13. Strain the marinade: 14. A marinade without seeds or skins guarantees a silky sauce that is more pleasant to the palate.
4. 15. Marinate long enough: El sabor penetra más en la carne con un mínimo de 2 horas de marinado; ideal toda la noche.
5. Slow and steady baking: Do not rush the cooking so that the meat remains juicy and the skin crispy.
6. Baste the meat: Using the juices it releases prevents it from drying out, especially during prolonged cooking.
7. Holiday season: Cook the cochito for special events, where the effort pays homage to the celebration.

When is it ideal to enjoy Baked Piglet?

This traditional dish is mostly enjoyed during family celebrations, national holidays, and special events in Chiapas. Its robust flavor and slow preparation make it perfect for gatherings where food is the star. Furthermore, it is ideal for sharing with friends during summer vacations or to accompany an authentic day of traditional dishes Mexican. In those moments, the cochito becomes the center of the table, accompanied by typical tortillas and salsa that highlight the cultural context of the region.

Comparison between Baked Piglet and other traditional Mexican dishes

Frequently asked questions about Baked Piglet

Another recipe you might enjoy for variety in baked pork is stuffed pork loin, where traditional fruity flavors are combined.

Share your experience with the Baked Piglet recipe

Cooking is always a space for experimentation and exchange. When you prepare this recipe, don't hesitate to tell us how it turned out. Did you add any different ingredients? What accompaniments did you choose? Sharing your comments will enrich this 3. culinary feast and will encourage more people to try this gem of the Mexican gastronomy.

Culinary glossary

• Marinade: Sauce prepared with spices and chilies used to marinate meats.
• Pork Shoulder: Cut of pork meat corresponding to the shoulder, with a good amount of fat and meat.
• Ancho chilies: Dried, sweet, and mild chilies, used to add flavor and color.
• Thyme: Aromatic herb that adds a refreshing and earthy flavor to the marinade.
• Marinate: Process of submerging meat in a mixture of spices to infuse flavor.