Roasted Suckling Pig With Mushroom Stew Recipes

CHILEAN SUCKLING PIG BBQ

Steps:

• Break the spine of the pig with a cleaver from head to tail to allow the animal to lie flat on the grill. Marinate the pig for 2 hours before placing it over the coals.
• Prepare the barbecue pit with coals. The coals are ready when they glow and are covered with a white ash. Have extra coals and oak wood on the side to add to the fire when needed, enough to keep the fire burning for 3 hours.
• To gauge the temperature of the fire pit, hold your hand 18 inches away from the coals. You should be able to hold your hand over the fire for 4 to 5 seconds before pulling it away. If you can hold your hand longer over the fire it means there is not enough heat, if less the coals are too hot.
• Remove the pig from the marinade. Place the pig rib cage facing down towards the coals and cook for about 2 1/2 hours. Do not leave the fire unattended. Turn the pig on to its back and cook for another 1/2 to 1 hour, or until the pigs skin is crisp and the internal temperature reaches a minimum of 160 degrees F on an instant-read thermometer. Throughout the cooking time, check the fire temperature constantly and move the coals around to create a uniform temperature to prevent burning the pig.
• Once the pig is done cooking, serve with fresh salads, chimichurri, and plenty of Chilean wine.
• Mix all ingredients together in a bowl. This marinade can be prepared a day in advance.

ROAST SUCKLING PIG

Steps:

• 1 Place a rack in the lower third of the oven. Preheat the oven to 425°F. Oil a baking pan large enough to hold the pig. 2 Rinse the pig well inside and out and pat dry with paper towels. 3 Chop together the garlic, parsley, rosemary, sage, and juniper berries, then place the seasonings in a small bowl. Add a generous amount of salt and freshly ground pepper. Stir in two tablespoons of the oil. 4 Place the pig on its side on a large roasting rack in the prepared pan and spread the herb mixture inside the body cavity. Add the bay leaves. Cut slashes about 1/2 inch deep along both sides of the backbone. Rub the remaining oil all over the surface of the pig. Cover the ears and tail with aluminum foil. (If you want to serve the pig whole with an apple or other fruit in its mouth, prop the mouth open with a ball of aluminum foil about the size of the fruit.) Sprinkle the outside with salt and pepper. 5 Roast the pig 30 minutes. Reduce the heat to 350°F. Baste with the wine. Roast 2 to 2 1/2 hours more, or until an instant-read thermometer inserted in the meaty part of the hindquarter registers 170°F. Baste every 20 minutes with the pan juices. 6 Transfer the pig to a large cutting board. Cover with foil and let rest 30 minutes. Remove the foil covering and the ball of foil from the mouth, if using. Replace the foil ball with the fruit, if using. Transfer to a serving platter and serve hot. 7 Skim the fat from the pan juices and reheat them over low heat. Pour the juices over the meat. Serve immediately. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.