One must try Chuck Hughes' glazed and golden roasted suckling pig. It is juicy, delicious and truly a feast for all your senses.
Recipe courtesy of Chuck Hughes
Print
Roasted Suckling Pig with Mushroom Stew
Total:
3 hr 55 min
Prep:
25 min
Inactive:
15 min
Cook:
3 hr 15 min
Yield:
6 to 8 servings
Level:
Easy
Total:
3 hr 55 min
Prep:
25 min
Inactive:
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
Mushroom 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

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.

Mushroom Stew:

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.

Cook's Note

Ask your butcher to cut the suckling pig for you.

More from:

Christmas Recipes

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Oven Roasted Suckling Pig, German Style

Recipe courtesy of Tamara Reynolds

Fried Pig Ears with Hot Sauce

Recipe courtesy of Eddie Russell

Spit-Roasted Pig with Nona's Rub and Basting Sauce

Recipe courtesy of Nona Flye

Rolled Pork Florentine

Recipe courtesy of Laura Calder

Milk Pork

Recipe courtesy of Laura Calder

Steamed Pork and Mushroom "Siu Mai" Dumplings

Recipe courtesy of Ching-He Huang

Roast Suckling Pig

Imu Pig

Recipe courtesy of Mark Tsuchiyama

Pigs in a Pigskin

Recipe courtesy of Devon Knight|Erik Trinidad

On TV

Donut Showdown

7:30am | 6:30c

Donut Showdown

8:30am | 7:30c

Donut Showdown

9:30am | 8:30c

Unique Sweets

10am | 9c

Unique Sweets

10:30am | 9:30c

Unique Sweets

11am | 10c

Unique Sweets

11:30am | 10:30c

Cake Hunters

12pm | 11c

Cake Hunters

12:30pm | 11:30c

Cake Hunters

1pm | 12c

Cake Hunters

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Extreme Cake Makers

3:30pm | 2:30c
4pm | 3c
5pm | 4c
6pm | 5c
7pm | 6c
On Tonight
On Tonight
8pm | 7c
9pm | 8c

Extreme Cake Makers

10:30pm | 9:30c

Cupcake Wars

11pm | 10c
12am | 11c
1am | 12c

Extreme Cake Makers

2:30am | 1:30c

So Much Pretty Food Here