Roast Suckling Pig A La Grande Bouffe Recipes

WHOLE ROAST SUCKLING PIG

Steps:

• THE DAY BEFORE COOKING, WASH pig inside and out; soak it in very cold water with vinegar for a few hours. This freshens and whitens the meat. If you pig is frozen, it can also defrost during this soaking. Over a medium heat cook the carrots, celery and onions in the oil for a good 10 minutes, stirring occasionally. The onions should become somewhat translucent, the carrots slightly caramelized. Add salt and thyme. Dry the pig thoroughly inside and out.
• You may stuff the pig with the vegetables at this time; however, if you use a conventional stuffing, such as one for a turkey, wait until just before cooking and make certain that the pig and stuffing are at room temperature. The easiest way to close the opening is to use an ice pick or an upholstery needle to punch rows of holes about an inch apart on both sides of the stomach flaps. Then lace it up with thick string just as you would a shoe. You may also use skewers and string as you would for a turkey. Because protein firms as it cooks, the pig will stay in whatever position you place it. It should resemble a dog resting on its haunches.
• Place the pig in the roasting pan; it may have to be placed diagonally. Tuck the hind legs close to the stomach on either side; tie them together with string under the stomach if needed. The forelegs should be pointing straight ahead (also tied together so they won't spread out) and the head resting between them. Place a small piece of wood (like a child's block) or a piece of bunched-up foil in the mouth, opening it as wide as you can. Twist the tail into a curl and secure it with string or tape. Place crumpled aluminum foil in the eye sockets (some people place marbles). At this point you may cover it with plastic wrap and refrigerate it. Before cooking the pig, let it come to room temperature.
• Preheat oven to 450°F With the oil, thoroughly baste every inch of the pig, including the head, legs and tail. Out of aluminum foil make little covers for the ears and tail. If your pig hangs over the pan, use heavy-duty foil to extend the pan so that any juices will be collected. Place the pig in the oven for 30 minutes. Remove the pig quickly, shutting the oven door, baste with oil again and return to the oven. Then reduce the temperature to 350°F Continue basting with oil every 20 minutes 4 to 5 more times (for a total of 2 hours). If the ears and tail haven't browned, remove the aluminum covers for the last 20 minutes. The total cooking time will be between 2 and 2 1/2 hours.
• The cooking time is less because it is not fully stuffed; if it were, it would take an hour longer. (Approximately 10 minutes per pound lightly stuffed or unstuffed; 15 minutes per pound fully stuffed.) The pig is done when the temperature of the thigh reaches 165F (trichinae are killed when the internal temperature reaches 139F for a period of 10 minutes). When done, it may easily rest for an hour under foil or in a turned-off oven. To serve, make a garland for the pig's neck by stringing together sprigs of watercress. Make certain your apple is nicely polished. Enlist some help and very carefully slide the pig onto the platter or carving board it will be presented on. It is rather fragile at this point and can even break in half. Make a sauce by skimming the fat off the juices in the roasting pan. Place the roasting pan over 2 burners, add the stock and the wine and bring to the simmer. Stir to dissolve all the roasting juices coagulated on the bottom and continue cooking about 10 minutes. If you wish to thicken the sauce, whisk in 2 tablespoons of flour that have been blended with 2 tablespoons of butter, bring the sauce back to the boil and boil for 2 minutes, stirring. Remove any remaining foil, string or skewers. Place the apple in the pig's mouth. Place the watercress garland around its neck and bring it to the table.

ROAST SUCKLING PIG

Steps:

• Rinse the cavity well with water and dry; set meat to the side.
• Mix together and cook the liquid ingredients for 5 minutes.
• Mix the bread cubes, celery and seasonings together.
• Stuff the abdominal cavity firmly with the stuffing and sew up the opening or use skewers to seal.
• Fit aluminum foil caps over the ears and tail to avoid burning.
• These caps should be removed about l/2 hour before the barbecue is completed to obtain a uniform baking color.
• Leave a wooden block in the pig's mauth, so that a red apple can be inserted when the barbecue is completed.
• Briquettes are placed only on the sides of the charcoal grill and are separated from the suckling pig by the walls of a foil drip pan. (To make this drip pan, use 3 sheets of heavy aluminum foil molded slightly larger than the pig to collect the rich drippings.).
• Place the cooking grill over the foil drip pan. (This will allow you to add more briquettes as needed, and to collect the basting fluids.).
• Liberal usage of marinade on partially cooked suckling pig enhances the finished entree.

ROAST SUCKLING PIG

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.

ROAST SUCKLING PIG (SILVER PALATE)

Steps:

• Rub lime halves all over the body of the pig, squeezing lime juice liberally, rub cavity with limes, too.
• With a sharp knife tip, cut slits 3/4 inch deep all over the body of the pig. (Do not prick the head.) Cut 5 garlic cloves into 8 pieces each and stuff the pieces into the slits in the pig.
• In medium bowl mix together the remaining 13 garlic cloves, finely minced, the oregano, caperswith brine, olive oil, salt, pepper and curry powder. Stuff half of this mixture into the cavity and rub the remainder all over the outside.
• Let the pig rest, covered, in the refrigerator for 24 hours.
• Preheat oven to 400* F.
• Place pig on rack in larger roasting pan and bake for 30 minutes. Turn heat down to 350* and roast for 3 1/2 hours, or until juices run clear when pig is pricked with a knife.
• Place a small apple in the pig's mouth, serve on a large platter decorated with watercress and kumquats.

ROAST SUCKLING PIG A LA 'GRANDE BOUFFE'

Steps:

• Preheat the oven to 250 degrees. Lay the bread cubes out on 2 cookie sheets, in single layers. Bake for 20 minutes. Toss the cubes and bake for 10 more minutes; the bread should be dry, not brown.
• In a medium-size skillet, cook the bacon over low heat until the fat is rendered and the bacon is crisp, about 20 minutes. Drain the bacon on paper towels. Cook the leeks in the bacon fat until they begin to soften, about 4 minutes. Add the chestnuts and stir for 4 minutes. Transfer to a large bowl, and add the bread cubes, bacon, truffle, thyme, savory, 2 cups of stock, salt and pepper. Add additional stock if you like the stuffing very moist.
• Raise the oven to 475 degrees. Remove the tail from the pig. Stuff the cavity with the bread mixture. Truss the pig to enclose the filling. Place in a roasting pan (with or without a rack), the trussed opening face down. Tuck the back legs under the body. Cover the snout and ears with foil to avoid burning. Place on the middle rack and roast for 45 minutes. Turn the pan and roast for 30 minutes more. Remove the foil and roast another 15 minutes. (The skin should be hard and crackly.)
• Place the pig on a platter. Pour the wine into the pan and bring to a boil on top of the stove, scraping the bottom of the pan to get up any browned bits. Carve the meat, skin on. Serve with the stuffing on the side, moistened with the pan juices.