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



Forno Bravo Forum Thread Message

Hello, Forno Bravo Community Forum Members!

The Forno Bravo team has heard the feedback in regards to the community forum. We wanted to take the time to re-enforce our commitment to a fully engaged Forum with professional moderation.

Our top priority as a company is to fix all forum errors and issues that you are experiencing. As we are swiftly working on these problems, we want to say that we highly value the Forum Bravo Community Forum and every single community forum member.

We have set up this thread so that every member can address any concerns, issues and questions about the forum. Please feel free to ask whatever you would like in regards to the forum; let us know what issues you are experiencing so we can work on resolving them as fast as possible. However, we stress that we would like constructive engagement, so please be specific about the issue you are experiencing.

Thank you for all of your patience and continued support.

Link to topic: http://www.fornobravo.com/community/...with-new-forum
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!
    Attached Files
    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.....
      Attached Files
      sigpicTiempo para guzarlos..... ...enjoy every sandwich!