Narrator: El cochinillo, the suckling pig, a traditional dish in Castilla, has been served at Botín since its opening and is still cooked and served in the exact same way. Narrator: No Spanish ...

This dish looks impressive, but isn't nearly as difficult as you would think it would be. The hardest thing about making it is finding a boneless suckling pig of a reasonable size. You'll probably ...

Filipino food gets a bad rap ... you can start with cooked meat (often leftovers from lechon - whole roast suckling pig) or with raw pork. If using raw meat, it's often boiled, then grilled ...

Season the pig inside and out with salt and pepper, then slather the chile marinade thickly over the pig, inside and out, and marinate in a large plastic bag, refrigerated, overnight or for at ...

Season the pig inside and out with salt and pepper, then slather the chile marinade thickly over the pig, inside and out, and marinate in a large plastic bag, refrigerated, overnight or for at ...