Follow Spanish immigrants to taste authentic Spanish cuisine: Spain's unique geographical environment and rich inland and coastal resources have made the country famous for many world-renowned dishes and delicacies. The most famous are Spanish ham, paella, honey-glazed octopus, cuttlefish soup, Bilbao lamb chops, cod, and Avila steaks, which are all quite famous. However, my personal favorite remains the roast suckling pig from Segovia.
Spanish roast suckling pig is different from Chinese crispy pork. Beyond the special roasting process, the main differences lie in the ingredients and preparation methods. The piglet usually weighs about three kilograms. Garlic paste, butter, rosemary, and some secret spices are repeatedly rubbed into the cavity. It is then placed in an oven to marinate for several hours, while being continuously sprinkled with pepper and soaked in wine. The marinated suckling pig is then roasted on a rack in the oven, rather than being hung like Chinese roast duck. The freshly roasted pig has an intense aroma; if you linger by the oven for a few minutes, you might feel truly intoxicated by the scent.
Before returning to my home country, I made sure to experience this in Madrid. A serving of roast suckling pig costs 25 Euros. As a blonde waitress quietly approached, she brought a full quarter of a sizzling, fragrant suckling pig to our table. My eyes were fixed on it, and we immediately dove in with our knives and forks. The skin of the Spanish roast suckling pig is crispy and the meat is springy, rich with the flavors of butter and herbs, succulent and tender. Once in the mouth, the meat is soft and fragrant, not requiring the strong teeth needed for Chinese roast duck, though after indulging, one might still feel a bit greasy.
The most authentic roast suckling pig must be from Segovia. The century-old restaurant, Meson de Candido, has been open for over two hundred years since the 18th century. It is renowned throughout Spain for its exquisite recipe and meticulous roasting techniques. King Carlos and numerous dignitaries and celebrities have frequented the establishment, keeping the old restaurant packed with guests. Without a reservation in advance, you simply cannot enjoy it. Today, the fourth-generation successor of the old restaurant has reached the age of seventy, and a new generation of successors has taken the helm.