Roast Suckling Pig
Serves: 4
Carolyne Schoen
1 January 1970
Based on User reviews:
49
Spice
63
Sweetness
52
Sourness
46
mins
Prep time (avg)
6.9
Difficulty
Ingredients:
1 cup
Oil2 tbsps
Ginger (pureed)1 cup
White Wine12 cups
Chicken Stock1
Salt3 tbsps
Cumin Seed3 tbsps
Brown Mustard Seed1 tbsp
Black Peppercorn6 tbsps
Paprika1 cup
Canola Oil2 tbsps
Garlic (pureed)5 tbsps
Apple Cider Vinegar1 cup
Tequila1 tbsp
SugarDirections:
1
Preheat the oven to 250 degrees F
2
Heat the oil in a very large roasting pan set over medium heat and add the onions, carrots, celery, ginger, and garlic
3
Cook until the vegetables are softened but not browned, 10 to 12 minutes
4
Add the cloves, bay leaves, cinnamon, chile with seeds, wine, and chicken stock
5
Season the pig on all sides with salt and pepper
6
Set it in the roasting pan skin side up on top of the spices
7
Roast until the meat is fork-tender, especially checking the legs, 2 to 3 hours
8
When cool, remove all the bones by hand and lay the pig on a tray, pressing to flatten it
9
In a spice grinder, finely grind the cumin seeds, mustard seeds, peppercorns, cloves, and cinnamon
10
Mix in the paprika
11
Heat a 2 quart pot over medium heat
12
Add the canola oil and onions and cook until the onions are transparent, about 5 minutes
13
Add the ginger and garlic pastes, the ground spices, and the vinegar and cook, stirring constantly, for 8 minutes
14
Add the stock, wine, tequila, and sugar and bring up to a boil
15
Simmer for 20 minutes
16
Season to taste
17
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant
18
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results