Roasted Suckling Pig with Mushroom Stew

One must try Chuck Hughes' glazed and golden roasted suckling pig. It is juicy, delicious and truly a feast for all your senses.

TOTAL TIME: 3 hr 55 min
Prep: 25 min
Inactive Prep: 15 min
Cook: 3 hr 15 min
 
YIELD: 6 to 8 servings
LEVEL: Easy

ingredients

ROASTED PIG:
  • 2 tablespoons/30ml sea salt
  • 1 tablespoon/15ml peppercorns
  • 6 sprigs fresh rosemary, minced
  • 4 cloves garlic, peeled
  • 4 sprigs fresh thyme, leaves minced
  • 1/4 cup/60ml olive oil
  • One 8-pound/4.2 kg suckling pig, cut into pieces
  • 4 shallots, halved
  • 2 heads garlic, halved horizontally
    RAPINI:
    • 1 pound/450g rapini, blanched
    • 3 tablespoons/45ml butter
    • Salt and freshly ground black pepper
    • Mushroom Stew, recipe follows, for serving
      MUCHROOM STEW:
      • 2 cups/500ml dried mushrooms
      • Olive oil, for the pan
      • 1 shallot, chopped
      • 2 pounds/1kg button mushrooms, halved
      • 2 cloves garlic, minced
      • 2 tablespoons/30ml ketchup
      • Salt and freshly ground black pepper
      • 1 bunch fresh parsley, chopped
      • Shaved Pecorino cheese, for garnish
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      Directions

      Preheat the oven to 425 degrees F (220 degrees C).

      For the roasted pig: Mash together the salt, peppercorns, rosemary, garlic and thyme with a mortar and pestle or in a food processor. Slowly add the olive oil to make a paste.

      Score the skin of the pig and rub with the herb mixture, making sure to get inside the skin. Place the pieces of meat in a large roasting pan. Add the shallots, garlic heads and 2 cups (500ml) water to the pan. Cover with foil. Roast for about 2 1/2 hours. 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.

      For the rapini: Saute the rapini in butter and season with salt and pepper. Keep warm.

      Serve the roasted pig with a ladle of Mushroom Stew and the rapini.

      Cook's Note: Ask your butcher to cut the suckling pig for you.
      Place the dried mushrooms in a bowl and cover with water. Let soak for about 15 minutes.

      Heat some oil in a cast-iron casserole over medium heat. Add the shallots and saute until softened, about 5 minutes. Add the button mushrooms and cook until browned, about 5 minutes. Add the garlic, and then the ketchup, and continue cooking for a few minutes.

      Strain the rehydrated mushrooms and reserve the soaking liquid. Give the mushrooms a quick chop and add to the pan. Cook for 5 minutes. Add the reserved soaking liquid and season with salt and pepper. Cook until the sauce has thickened, about 20 minutes.

      To serve, sprinkle with parsley and garnish with pecorino.

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