WHOLE ROAST SUCKLING PIG RECIPE - NYT COOKING
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
- 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.
POSOLE SOUP RECIPE | ALLRECIPES
Authentic Posole is made with the pig's head; the ears are the delicacy. This simple recipe uses more 'acceptable' ingredients.
Provided by Bryan B
Total Time 2 hours 55 minutes
Prep Time 10 minutes
Cook Time 45 minutes
Yield 4 servings
Number Of Ingredients 9
- In a large pot over high heat, combine the pork, salt and water to cover. Bring to a boil and reduce heat to medium low. Allow to simmer for two hours, skimming foam as necessary.
- Remove from heat and take the bones out of the stock. Cool and de-fat the stock. Remove pork from bones and return meat to stock. Add the hominy and chili powder and simmer over low heat for 30 to 45 minutes.
- Serve by placing soup in bowls. Each diner then adds their own cabbage, radishes, onion and lime juice to taste. Eat by dipping spoon deep down to bottom of bowl, lifting to bring up the meat, hominy, soup and layered vegetables.
Nutrition Facts : Calories 629.6 calories, CarbohydrateContent 37.8 g, CholesterolContent 142.9 mg, FatContent 30.8 g, FiberContent 10.6 g, ProteinContent 50.2 g, SaturatedFatContent 10.3 g, SodiumContent 1686.4 mg, SugarContent 6.7 g
DEHYDRATED DOG TREAT RECIPES - THE ONLY GUIDE YOU NEED.
CINNAMON ELEPHANT EARS RECIPE | INA GARTEN | FOOD NETWORK
ROTISSERIE PIG ROAST - HOW TO COOK A FULL SIZED PIG
HOG HEAD CHEESE - SOUSE - DOWN HOME RECIPE RECIPE - HEALTHY RECIPES | SPARKRECIPES
THERE'S A NEW ADDITION AT POLITE PIG IN DISNEY SPRINGS, AND IT'S NOT BBQ! | THE DISNEY FOOD BLOG
SUCKLING PIG - RECIPE FOR BBQ SUCKLING PIG ON SMOKER
MEAT PIG BREEDS: TOP 10 BEST BREEDS OF PIGS FOR MEAT PRODUCTION - FARMINENCE
PERCY PIG™ DOG JUMPER | PERCY PIG™ | M&S
ROAST SUCKLING PIG (COCHINILLO ASADO) RECIPE
WORLD’S BEST CUSTOM OUTDOOR KITCHENS & PREMIUM GRILLS | KALAMAZOO OUTDOOR GOURMET - HOW TO ROAST A WHOLE SUCKLING PIG ON THE ROTISSERIE
PERCY PIG™ CUSHION | PERCY PIG™ | M&S
10 PIG BREEDS FOR THE HOMESTEAD - COUNTRYSIDE
HOW TO DRAW A PIG | SKIP TO MY LOU
TOP 12 PIG BREEDS TO RAISE ON YOUR HOMESTEAD • NEW LIFE ON A HOMESTEAD
SOUL FOOD COOKBOOK, SOUL FOOD RECIPES - SOUL FOOD IS A TASTEFUL DELIGHT FOR ALL TO ENJOY. THE SOUL FOOD COOKBOOK IS A COLLECTIVE COOKBOOK OF ...
SIZZLING SISIG (FILIPINO CRISPY PORK WITH EGGS) RECIPE
PORK CUTS 101: A DIAGRAM - MODERN FARMER
CRAFTING RECIPES - CUBIC CASTLES