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Recipes
Roast Suckling Pig
Recipe Source: Catholic Cookbook, The by William I. Kaufman, The Citadel Press, New York, 1965
Ingredients:
(1) 10lb. Suckling Pig
salt, pepper
3 large green apples, peeled, quartered
3 large oranges, peeled, quartered
6 garlic cloves
1 t. crushed red peppers
Directions: Season lightly, inside and out. Place fruits in cavity; close with skewers. Insert 3 cloves of garlic in each side of pig, using paring knife to make slits in flesh. Sprinkle with red peppers. Roast 20 minutes at 400°. Reduce heat to 350° and roast 25 to 30 minutes per pound. Baste with pan juice to prevent dryness. Remove garlic. Cut thickly before serving.
Roast Suckling Pig
Ingredients:
(1) 10-18lb. Suckling Pig
Optional - rub well with a mixture of:
¼ lb. unsalted butter, softened
2 T. salt
1 T. each garlic powder and onion powder
1 t. thyme
1 t. sage
1 t. ground bay leaf
1 t. fresh ground black pepper
Directions: Salt and pepper inside and out, place a piece of wood in his mouth to open to receive a small apple after cooking. Place on the grill or in oven, roast at 250-350 degrees (if you are cooking directly over the coals, place most of the hot coals at the hams and shoulders). Cover ears, snout, and tail with aluminum foil when they begin to brown. Cook until the internal temperature of the ham reaches 155 degrees. Let stand for 12-15 minutes before carving.
Chilean Suckling Pig BBQ
Recipe Source: Chef Richard Visconte, Show: BBQ with Bobby Flay, Episode: BBQ Holiday
Ingredients:
(1)15-20lb. suckling pig
Marinade:
3 c. vegetable oil
4 ½ c. dry white wine (recommended: Chilean Sauvignon Blanc)
1 ½ c. chopped onions or scallions
¾ c. minced fresh Italian parsley leaves
3 t. chopped garlic
6 t. dried thyme
6 t. dried oregano
3 t. black pepper
3 t. ground cumin
6 t. salt
Mix all ingredients together in a bowl. This marinade can be prepared a day in advance.
Directions: Break the spine of the pig with a cleaver from head to tail to allow the animal to lie flat on the grill. Marinate the pig for 2 hours before placing it over the coals. Prepare the barbeque pit with coals. The coals are ready when they glow and are covered with a white ash. Have extra coals and oak wood on the side to add to the fire when needed, enough to keep the fire burning for 3 hours. To gauge the temperature of the fire pit, hold your hand 18 inches away from the coals. You should be able to hold your hand over the fire for 4 to 5 seconds before pulling it away. If you can hold your hand longer over the fire it means there is not enough heat, if less the coals are too hot. Remove the pig from the marinade. Place the pig rib cage facing down towards the coals and cook for about 2 ½ hours. Do not leave the fire unattended. Turn the pig on to its back and cook for another ½ to 1 hour, or until the pigs skin is crisp and the internal temperature reaches a minimum of 160 degrees F on an instant-read thermometer. Throughout the cooking time, check the fire temperature constantly and move the coals around to create a uniform temperature to prevent burning the pig. Once the pig is done cooking, serve with fresh salads, chimichurri, and plenty of Chilean wine. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. |
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