COOKING A WHOLE PIG RECIPES

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WHOLE ROAST SUCKLING PIG RECIPE - NYT COOKING



Whole Roast Suckling Pig Recipe - NYT Cooking image

A whole roast suckling pig is quite special. No other feast food of the holiday season cooks so easily, and presents so majestically. With its mahogany, crisp skin and its sticky-tender meat, people thrill to be at the party where this is on the buffet. Measure your oven, and be firm with your butcher about the pig’s size, so you can be sure it will fit — most home ovens can easily accommodate a 20-pounder. Then, just give the pig the time it needs in a low and slow oven for its meat to reach its signature tender, succulent perfection, while you clean the house or do whatever it is you do before a special party. For the last 30 minutes, ramp the heat of the oven all the way up to get that insanely delicious crackling skin.

Provided by Gabrielle Hamilton

Total Time 6 hours

Yield 10 to 12 servings

Number Of Ingredients 7

1 small (15- to 20-pound) suckling pig
20 garlic cloves, peeled
1/2 cup neutral oil
Coarse kosher salt
1 small potato
1 small apple
1 lavish bunch each fresh rosemary, sage and bay leaves (still on the branch if you can manage it), for garnish

Steps:

  • Heat oven to 300 degrees. Prepare the pig: Wash it, including the cavity, under cold running water, and towel-dry thoroughly, the way you would dry a small child after a bath — ears, armpits, chest cavity, face, legs, backs of knees.
  • Sometimes there are imperfections remaining after the slaughtering and processing of the animal. Use dish towels or sturdy paper towels to rub away any dark spots on the ears, any little bit of remaining bristles around the mouth. Like that yellow, papery flaking skin you sometimes find on chickens, which can be peeled off to reveal tender, fresh skin underneath, a similar bit of crud can remain on pigs’ chins and under their belly flaps. Clean this little cutie as if you were detailing your car! The purple U.S.D.A. stamp, however, is indelible. But not inedible.
  • Bard the pig with all 20 garlic cloves, making deep incisions all over with a thin filleting knife and shoving the cloves into each pocket; include the cheeks and the neck and the rump and the thighs and the loin down the back and the front shoulders, all areas of the small creature that have enough flesh to be able to receive a clove of garlic. (Sometimes I find I have to slice the larger cloves of garlic in half to get them to slide into the incision.)
  • Rub the entire pig in oil exactly as you would apply suntan oil to a sunbathing goddess of another era, when people still were ignorant of the harmful effects of the sun. Massage and rub and get the whole creature slick and glistening. I do this directly in a very large roasting pan.
  • Wash and dry your hands. Take large pinches of kosher salt, and raising your arm high above the pig, rain down the salt in an even, light dusting all over. You can start with the pig on its back and get the cavity and the crotch, and then turn it over and get the back and the head and flanks. Or vice versa. But in the end, the whole animal is salted evenly and lightly, snout to tail.
  • Arrange the pig in the roasting pan, spine up, rear legs tucked under, with feet pointing toward its ears and its two front legs out ahead in front. Sometimes the pig needs a sharp, sturdy, confident chiropractic crack on its arching spine, just to settle it in comfortably to the roasting pan, so it won’t list to one side or topple over.
  • Put the potato deep into its mouth, and place in the oven, on the bottom rack, and roast slowly for about 4 to 5 hours, depending on the size of your pig. (Plan 15 minutes of roasting time per pound of pig; if you have a 20-pounder, then you’d need about 5 hours total cooking time.) Add a little water to the roasting pan along the way if you see the juices are in danger of scorching, and loosely tent the animal with aluminum foil in vulnerable spots — ears, snout, arc of back — if you see them burning. For the last half-hour, raise the oven temperature to 450 degrees, and cook until the skin gets crisp and even blistered, checking every 10 minutes.
  • Tap on it with your knuckle to hear a kind of hollow sound, letting you know the skin has inflated and separated from the interior flesh; observe splitting of the skin at knuckles — all good signs the pig is done. Or use a meat thermometer inserted deep in the neck; the pig is ready at 160 degrees. Let rest 45 minutes before serving.
  • Remove the potato, and replace it with the apple. Transfer the pig to a large platter; nestle big bouquets of herbs around the pig as garnish. Save pan juices, and use for napping over the pulled meat when serving.

WHOLE ROASTED NEW YORK STRIP LOIN RECIPE - NYT COOKING



Whole Roasted New York Strip Loin Recipe - NYT Cooking image

Roast beef for a holiday dinner or festive occasion is easy and impressive. There are many cuts to consider, from the pricey tenderloin and standing rib to the more affordable rump roast. A whole strip loin, also know variously as New York strip or Kansas City strip — usually cut into steaks — also makes a great centerpiece. Served with roasted potatoes and parsnips and horseradish sauce, it is the quintessential Anglophone meal.

Provided by David Tanis

Total Time 1 hours 30 minutes

Yield 8 to 10 servings

Number Of Ingredients 15

1 tablespoon black peppercorns
6 allspice berries
2 tablespoons kosher salt
5 pound New York strip loin roast, tied at 2-inch intervals (ask your butcher to do this)
4 cloves garlic, grated
2 bunches rosemary, thyme or savory
3 pounds medium Yukon Gold potatoes, peeled
3 pounds medium parsnips, peeled, cut in 3-inch lengths
1/4 pound unsalted butter, melted
1 large bunch watercress, for garnish (optional)
1 cup (8 ounces) crème fraîche
1 tablespoon Dijon mustard
3 tablespoons grated horseradish, preferably freshly grated
Small pinch cayenne
Salt and pepper

Steps:

  • Coarsely grind peppercorns and allspice together in a spice mill. Combine with salt in a small bowl. Sprinkle mixture evenly over exterior of roast. Add the grated garlic and rub in all over.
  • Line a roasting pan with herb branches and set roast on top. Leave to absorb seasonings for at least 1 hour at room temperature, or refrigerate overnight (bring back to room temperature before proceeding). Heat oven to 400 degrees.
  • In a large pot of well-salted boiling water, cook potatoes until just done, about 15 minutes. Remove with a spider or slotted spoon and place in an earthenware baking dish. In the same water, simmer parsnips until just done, about 8 minutes. Remove and add them to potatoes in baking dish. Pour melted butter over the potatoes and parsnips and use a brush to make sure they are well coated.
  • Make the horseradish sauce: Whisk together crème fraîche, Dijon mustard, horseradish and cayenne in a small bowl. Season with salt and pepper and refrigerate.
  • Roast the beef, uncovered, for about 1 hour. Check with an instant-read thermometer after 45 minutes. For medium-rare, take the roast out of the oven when thermometer registers 120 degrees (residual heat will cause roast to continue cooking as it rests). Remove the roast, tent it with foil, and let it rest for 15 minutes; the temperature should rise to 125 degrees. About 15 minutes after the roast goes into the oven, put in the baking dish of potatoes and parsnips, uncovered, and roast until beautifully golden brown, about 30 minutes.
  • Slice the beef into 1/4-inch-thick pieces and arrange on a warmed platter, garnished with a big bunch of watercress. Pass the roasted vegetables and horseradish sauce separately.

Nutrition Facts : @context http//schema.org, Calories 887, UnsaturatedFatContent 23 grams, CarbohydrateContent 53 grams, FatContent 53 grams, FiberContent 11 grams, ProteinContent 49 grams, SaturatedFatContent 24 grams, SodiumContent 1271 milligrams, SugarContent 9 grams, TransFatContent 0 grams

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