Christmas in Mallorca is experienced not only through lights and carols, but also a rich culinary tradition that brings a bit of magic to the family table. Among the most iconic dishes that we at Garden Hotels consider essential for these occasions, two iconic recipes stand out: porcella asada (roasted suckling pig) and the delicious coca de torró (nougat cake.)
The queen of the table: porcella asada
This traditional Mallorcan dish consists of suckling pig seasoned with aromatic herbs such as rosemary and thyme, macerated for 24 hours and slowly roasted in the oven. The result is a crispy, golden skin with tender, juicy meat. It is accompanied by roasted baby potatoes, which round off this Christmas feast perfectly.
Basic ingredients: Suckling pig, aromatic herbs (rosemary, thyme, bay leaf), lemon, olive oil, wine or brandy, and chilli.
Preparation:
- Marinate the suckling pig with the herbs, lemon and wine the day before.
- Roast at 180°C for about 2-3 hours, flipping it to ensure the skin eventually browns.
- Serve with jacket potatoes.
A sweet treat for the soul: coca de torró (nougat cake)
Coca de torró is a simple and delicious dessert that combines ground almonds, sugar, and a touch of citrus and cinnamon, all pressed between two wafers. This dessert, which evokes the Arab influence on Balearic gastronomy, is an ideal way to end the meal on a sweet note.
Basic ingredients: Ground almonds, sugar, lemon zest, orange juice, cinnamon and wafers.
Preparation:
- Mix all the ingredients together to form a dough.
- Spread on a wafer and cover with another wafer, sealing the edges.
- Serve as a finishing touch.
The tradition that unites
Both the porcella and the coca de torró are symbols of unity among the island’s residents. This December 25th, why not dare to be different and bring a little piece of Mallorca to your table?