Roasted Suckling Pig With Mushroom Stew
Serves: 3
Mckayla Mann
1 January 1970
Based on User reviews:
54
Spice
54
Sweetness
44
Sourness
38
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
2 tbsps
Sea Salt (/30ml)6 sprigs
Rosemary (fresh, minced)2 cloves
Garlic (minced)3 tbsps
Butter (/45ml)1
Salt2 cups
Dried Mushroom (/500ml)2 tbsps
Ketchup (/30ml)1 bunch
Parsley (fresh, chopped)Directions:
1
Preheat the oven to 425 degrees F (220 degrees C)
2
For the roasted pig: Mash together the salt, peppercorns, rosemary, garlic and thyme with a mortar and pestle or in a food processor
3
Slowly add the olive oil to make a paste
4
Score the skin of the pig and rub with the herb mixture, making sure to get inside the skin
5
Place the pieces of meat in a large roasting pan
6
Add the shallots, garlic heads and 2 cups (500ml) water to the pan
7
Cover with foil
8
Roast for about 2 1/2 hours
9
Remove the foil during the last 30 minutes of cooking and baste often with the pan drippings until the skin is crispy and golden brown
10
For the rapini: Saute the rapini in butter and season with salt and pepper
11
Keep warm
12
Serve the roasted pig with a ladle of Mushroom Stew and the rapini
13
Place the dried mushrooms in a bowl and cover with water
14
Let soak for about 15 minutes
15
Heat some oil in a cast-iron casserole over medium heat
16
Add the shallots and saute until softened, about 5 minutes
17
Add the button mushrooms and cook until browned, about 5 minutes
18
Add the garlic, and then the ketchup, and continue cooking for a few minutes
19
Strain the rehydrated mushrooms and reserve the soaking liquid
20
Give the mushrooms a quick chop and add to the pan
21
Cook for 5 minutes
22
Add the reserved soaking liquid and season with salt and pepper
23
Cook until the sauce has thickened, about 20 minutes
24
To serve, sprinkle with parsley and garnish with pecorino