Roast piglet with crispy potatoes, a main course that smells like home and wins you over with its golden crust that “crunches” under your teeth. The meat remains tender and succulent, while the potatoes, cooked in the same pan, absorb all its flavor and become irresistible. I usually choose the ribs, softer and more flavorful, but the leg works just fine too. I season the meat with salt, pepper, garlic, and rosemary, then let it rest in the fridge while I prepare the potatoes, cut into large pieces and seasoned with oil, salt, and pepper. I place the piglet in the center, first with the rind facing down, then I turn it to make it crispy. It cooks slowly, perfuming the entire kitchen, a simple yet flavorful dish, perfect for Sunday lunches or special occasions.
Before moving on to the recipe, here are other main dish ideas:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 8
- Cooking methods: Oven, Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 728.99 (Kcal)
- Carbohydrates 34.19 (g) of which sugars 1.59 (g)
- Proteins 52.40 (g)
- Fat 41.59 (g) of which saturated 14.90 (g)of which unsaturated 21.00 (g)
- Fibers 4.13 (g)
- Sodium 441.59 (mg)
Indicative values for a portion of 376 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 3.3 lbs pork (piglet with bone and rind)
- 3.3 lbs potatoes
- salt
- pepper
- 4 cloves garlic
- rosemary
- extra virgin olive oil
Tools
- 1 Baking Pan
Preparation
I like to prepare the meat in advance, massaging it with salt, pepper, and garlic pieces directly inserted into the meat, along with some sprigs of rosemary. I cover it with plastic wrap and let it rest in the fridge while I prepare the potatoes, cut into not too small pieces and seasoned with salt, pepper, garlic, and a drizzle of extra virgin olive oil.
I arrange the potatoes in the baking pan and place the piglet in the center, with the rind facing down for the first part of the cooking. I bake at 446°F for about an hour and a half, then turn the piglet to beautifully brown and crisp the skin.
To achieve perfect cooking without burning the rind, I recommend placing the pan at the lowest part of the oven. The result is tender meat inside and a crust that really “crunches,” accompanied by fragrant and irresistible potatoes.
NOTES
To make the roast piglet even more flavorful, you can add some unpeeled garlic cloves or a sprig of wild fennel to the baking pan: the aroma will be irresistible. If you use the leg instead of the ribs, remember to occasionally brush the meat with its cooking juices to keep it tender. The potatoes, thanks to the piglet’s natural fat, will become golden and crispy without adding too many seasonings.
The secret to a perfect rind is to turn the meat only when it has started to brown and place the pan at the bottom of the oven: this way, the skin becomes crispy without burning.
This dish is perfect served hot, but if prepared in advance, you can reheat it in the oven or air fryer: it will return crispy and tasty as if freshly made.
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FAQ
How do I make the roast piglet with crispy rind?
The secret is a two-step cooking process: start with the rind facing down, then turn it after about 40 minutes to brown it well. Cook in the lower part of the oven at 446°F, and the skin will become crispy without burning.
Can I prepare the roast piglet in advance?
Yes, you can cook it in advance and reheat it before serving. I recommend using the oven or air fryer: in a few minutes, it will be hot, crispy, and delicious as if freshly made.
