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Roasted Suckling Pig

  • 6servings
  • 150minutes

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Source: www.foodnetwork.caReport recipe

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, D
MineralsNatrium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 - 8 pounds suckling pig, cut in pieces (4 1/5 kg)*

  2. 4 cloves of garlic, peeled

  3. 6 sprigs of rosemary, minced

  4. 4 sprigs of thyme, minced

  5. 2 tablespoons of sea salt (30 ml)

  6. 1 tablespoon peppercorns (15 ml)

  7. 1/4 cup olive oil (60 ml)

  8. 4 shallots, halved

  9. 2 heads garlic unpeeled, halved

  10. 2 cups water (500 ml)

  11. 1 pound rapini, blanched (450 g)

  12. 3 tablespoons butter (45 ml)

  13. Salt and pepper

Instructions Jump to Ingredients ↑

  1. Heat the oven to 425 F (220 C).

  2. Mash together the garlic, rosemary, thyme, salt and peppercorns with a mortar and pestle or using a food processor. Slowly add the olive oil to make a paste. Score the pigskin and rub with herb mixture making sure to get inside the skin.

  3. Place the pieces of meat in a large roasting pan. Add shallots, garlic heads and water to the pan. Cover with aluminum foil.

  4. Roast the suckling pig for about 2 1/2 hours. Remove the aluminum foil during the last half hour basting often with the pan drippings until the skin gets crispy and golden brown.

  5. *Cook's note: Ask your butcher to cut the suckling pig for you.

  6. In a pan, sauté the rapini in butter. Season with salt and pepper. Keep warm.

  7. For serving: Serve the suckling pig with a ladle of the mushroom stew (Check out Chuck’s recipe) and rapini.

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