#1  
Old 03-23-2008, 11:48 PM
Il Pizzaiolo
 
Join Date: Dec 2006
Location: Mishigame & Iberia
Posts: 1,168
Default 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 Thumbnails
Cochinillo (Suckling Pig)-imgp0523.jpg   Cochinillo (Suckling Pig)-imgp0522.jpg   Cochinillo (Suckling Pig)-imgp0525.jpg   Cochinillo (Suckling Pig)-imgp0529.jpg  
__________________

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Tiempo para guzarlos.....
To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
...enjoy every sandwich!
Reply With Quote
  #2  
Old 03-24-2008, 12:10 AM
Journeyman
 
Join Date: Oct 2007
Location: Fethiye Turkey
Posts: 265
Default Re: Cochinillo (Suckling Pig)

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

Reply With Quote
  #3  
Old 03-24-2008, 12:48 AM
Il Pizzaiolo
 
Join Date: Dec 2006
Location: Mishigame & Iberia
Posts: 1,168
Default Re: Cochinillo (Suckling Pig)

....yeah, I didn't want it to see this.....
Attached Thumbnails
Cochinillo (Suckling Pig)-imgp0519.jpg  
__________________

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Tiempo para guzarlos.....
To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
...enjoy every sandwich!
Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On


Similar Threads
Thread Thread Starter Forum Replies Last Post
Suckling Pig / Cochinillo Xabia Jim Roasting and Grilling 12 03-23-2008 12:59 AM
Cochinillo....suckling pig Xabia Jim Roasting and Grilling 2 01-01-2007 11:48 PM
Suckling Pig or Baby Lamb Richard Roasting and Grilling 7 12-23-2006 10:54 PM


All times are GMT -7. The time now is 07:28 PM.

Powered by vBulletin® Copyright ©2000 - 2014, Jelsoft Enterprises Ltd.
Search Engine Friendly URLs by vBSEO 3.6.0
© 2006/10 Forno Bravo, LLC