web analytics
Cochinillo (Suckling Pig) - Forno Bravo Forum: The Wood-Fired Oven Community



I'm Peter Reinhart! Ask Me Anything! Monday, February 15, 2016 7:00-8:00 pm EST

To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.

Ask Me Anything New Forum Feature

You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
- Another thread will be posted for the live AMA. Registered users who are logged in during the live session can interact with the host by asking questions and receiving responses.
- The live thread will remain in the AMA forum to view after the session.

We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!

Forno Bravo
See more
See less

Cochinillo (Suckling Pig)

  • Filter
  • Time
  • Show
Clear All
new posts

  • Cochinillo (Suckling Pig)

    This recipe used a fresh piglet of about 10 pounds.

    The pig was taken out of the fridge to warm in the morning and the oven was fired up 3 to 4 hours ahead of time.

    Wash it thoroughly, hang to let dry or towel it dry, particularly the outside.
    Salt and pepper the inside liberally.

    Create a stuffing if you like:
    Coarsely chop two red onions, one apple, and sauté in olive oil in a medium sided pan.
    Add ½ head of minced garlic, and 15 whole fresh sage leaves, and stir
    Then add ½ bottle of red wine and reduce most of the liquid
    Add ½ a loaf of crumbled bread and some toasted pine nuts and stir into the mix.
    Now stuff the pig with this mixture.

    Coat outside of pig liberally with olive oil, and put in the terracotta dish positioned like the sphinx. We’ve seen it flattened open wide as well but in a larger pan and you can do it on its side but I’d turn it once.

    Protect the extremities like the ears and tail with foil. If the legs are exposed, you might do the feet as well. Tying the feet will help keep it together particularly if you’ve roasted it on its side.

    Bake in a slow oven for 4 to 5 hours. (less an hour if not stuffed) Rotate your dish around some. I threw a log on the coals initially which adds a nice smoky flavor for me. You can also cover the dish with foil for part of the cooking to reduce this smokiness somewhat. (I had to pull the coals out though because I felt it was too hot. I then cooled down the oven so it was not sizzling.) In Spanish tradition of Segovia, you could cut this with a dinner plate as it absolutely fell off the bone!

    You can drain off the juices to make gravy if desired. Keep the pig covered and warm while you do this. Serve with vegetables and potatoes. We did the seared tomatoes, fennel, carrots and mashed potatoes.

    Save (freeze) the bones as they will make you a very nice soup stock. I added them to my chicken stock last time and it was a nice variation. I had a lot of liquid so I ‘put it in the fridge to chill and will make a nice rice dish after skimming off the fat!
    sigpicTiempo para guzarlos..... ...enjoy every sandwich!

  • #2
    Re: Cochinillo (Suckling Pig)

    Brilliant Xjim..................love the third picture...............it has that 'will the condemned require a blindfold' feel to it.


    • #3
      Re: Cochinillo (Suckling Pig)

      ....yeah, I didn't want it to see this.....
      sigpicTiempo para guzarlos..... ...enjoy every sandwich!