Chilean Suckling Pig Bbq Recipes

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CHILEAN SALSA FOR BBQ: PEBRE



Chilean Salsa for BBQ: Pebre image

Provided by Food Network

Categories     condiment

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 8

1 cup peeled, seeded, and diced tomatoes
1/4 cup chopped fresh cilantro leaves
2 teaspoons olive oil
1 teaspoon chopped garlic
1 teaspoon red wine vinegar
1 jalapeno, finely chopped
1 scallion, finely chopped
Salt and black pepper

Steps:

  • Mix all the ingredients together in a bowl. Best if the salsa is made the same day it will be served.

ROAST SUCKLING PIG



Roast Suckling Pig image

Provided by Food Network

Categories     main-dish

Yield about 12 servings

Number Of Ingredients 26

1/4 cup chopped fresh thyme
Salt and fine black pepper
1 (15 pound) suckling pig
Kosher salt and cracked black pepper
1/2 cup chopped garlic
1/2 cup finely chopped parsley
3 bay leaves
2 tablespoons cumin
2 cups julienne onions
6 oranges, halved
3 limes, halved
3 lemons, halved
1/2 cup olive oil
1 cup white wine
Rice and Black Bean Dressing, recipe follows
2 cups cooked white rice
Juice of 2 oranges
Salt and pepper
2 tablespoons olive oil
1 cup chopped onions
1/2 cup celery
1/2 pound lean ground pork
2 tablespoons chopped garlic
1 teaspoon cumin
2 tablespoons finely chopped parsley
2 cups cooked black beans

Steps:

  • This recipe is a two day procedure. Make sure that your butcher thoroughly cleans the suckling pig. By cleaning inside and out and removes the eyeballs. With a knife make several cuts on the pig's skin so the skin doesn't burst during cooking. Prop the pig's mouth open with a small yam. Season the entire pig with kosher salt and cracked black pepper. Place the pig in a garbage bag and tie the back tightly. Place the pig in the refrigerator and chill for 12 hours. Remove from the refrigerator and rinse thoroughly. In a mixing bowl combine the garlic, parsley, thyme, cumin, bay leaves, onions, juice of the orange, lime, lemon, olive oil and wine. Whisk the marinade until incorporated. Season with salt and pepper. Place the pig back in the bag and pour the marinade over the pig. Tie the back tightly and place back in the refrigerator. Turn the pig every three hours. Refrigerate the pig for 12 hours. Remove the pig from the refrigerator and out of the bag, reserve the marinade. Stuff the cavity with the stuffing. Using a kitchen needle and thread, tie up the cavity. Tie the front legs and then back legs. Cover the tail with aluminum foil. Place the pig on a large roasting pan and pour the reserved marinade over the pig. Place the pig in the oven. Roast the pig in a preheated 350 degree oven for 20 minutes per pound, about 5 hours, basting and turning the pig every hour. For unstuffed pig, roast at 350 degrees for 15 minutes per pound. Internal temperature should be about 155 to 160 degrees for both methods. Remove the pig from the oven and allow the pig to rest for about 30 minutes before slicing.
  • In a large saute pan, heat the olive oil. When the oil is hot, add the onions and celery. Season with salt and pepper. Saute the vegetables for 2 minutes. Add the ground pork and continue to saute for 3 to 4 minutes. Stir in the garlic, cumin, and parsley. Continue to saute for 1 minute. Remove from the heat and turn into a mixing bowl. Stir in the beans and rice. Season with salt and pepper. Moisten the stuffing with the juice of 2 oranges.

THE SINK CHIPOTLE BBQ



The Sink Chipotle BBQ image

Provided by Food Network

Categories     condiment

Time 1h

Yield 3 cups

Number Of Ingredients 14

1/2 stick (4 tablespoons) unsalted butter, cubed
1 medium yellow onion, roughly chopped
2 cloves garlic, chopped
1 teaspoon kosher salt
1 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
3 chipotle peppers in adobo
1 cup ketchup
1/3 cup brown sugar
3 tablespoons fresh lemon juice
1 1/2 tablespoons red wine vinegar
1/2 tablespoon liquid smoke
1 1/2 teaspoons yellow mustard
1/2 teaspoons Worcestershire sauce

Steps:

  • Heat a medium heavy-bottomed pan over high heat. Add the butter, onions and garlic and saute until the onions are translucent and soft.
  • Turn the heat down to medium, add the salt, black pepper, cayenne pepper and chipotle peppers and cook for 5 minutes.
  • Add the ketchup, 3/4 cup water, brown sugar, lemon juice, red wine vinegar, liquid smoke, yellow mustard and Worcestershire sauce and cook for 15 minutes.
  • With a hand mixer, blend the sauce until smooth. There will be some lumpiness from the onions and garlic, and if you like, strain these out through a sieve. Otherwise, simmer the sauce on low for another 15 minutes.
  • Remove and cool. Store in a plastic container in the fridge for up to 1 month.

ROAST SUCKLING PIG



Roast Suckling Pig image

Provided by Food Network

Yield 10 to 12 servings

Number Of Ingredients 17

10 15 pound dressed, oven ready suckling pig (see Note)
1 1/2 cups orange juice
3/4 cup fresh lime juice
3/4 cup fresh grapefruit juice
2 tablespoons coarse sea salt
1 tablespoon freshly ground black pepper
1 grapefruit, quartered
2 oranges, halved
2 limes, halved
1 large onion, quartered
1 head garlic, halved
1 bay leaf
3 to 4 sprigs fresh thyme
1 bunch watercress, tough stems removed, for garnish
1 bunch curly-leafed parsley, tough stems removed, for garnish
4 blood oranges, peel and pith removed with a sharp knife
Lemon, lime, or apple for the mouth

Steps:

  • Preheat the oven to 450 degrees. In a bowl, combine the orange, lime, and grapefruit juice and whisk together. Wash and pat the pig dry with paper towels. Sprinkle inside and out with the salt and pepper and place it in a large roasting pan, belly side up. Place the grapefruit, oranges, limes, onion, garlic, bay leaf, and thyme inside the cavity and skewer it closed. Turn belly side down and place a ball of wood or a rolled up piece of aluminum foil about the size of a lemon in the pigs mouth. Skewer the legs into position by pulling the forelegs forward and bending the hind legs into a crouching position (this will help a large pig fit in a home oven, if it fits already, this is not necessary). Cover the tail and ears with small pieces of foil to prevent them from burning. Place the pig in the oven and baste with the citrus juice mixture. After the pig has roasted for 15 minutes, baste it again with the citrus juice mixture and reduce the heat to 325 degrees. Roast for 20 minutes per pound longer, basting generously every 15 or 20 minutes with the juice mixture and then the pan juices. To test for doneness, prick the thigh with the tip of a sharp knife to see if the juices run clear. The internal temperature should read 165 degrees on a meat thermometer inserted into the thickest part of the leg. Remove from the oven and allow to rest for 10 minutes, loosely tented with a large piece of aluminum foil. Distribute the parsley and watercress sprigs loosely around the edges of a large warmed oval platter. Halve the trimmed blood oranges and place them around the edges of the platter, nestled in the greens. Remove the foil from the tail and ears and replace the wood or foil from the mouth with a lemon, lime, or apple. Carve at the table, with confidence.

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