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
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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

Rapini:

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.

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