Roasted Suckling Pig With Mushroom Stew

"This glazed and golden roasted suckling pig is juicy, delicious and truly a feast for all your senses. Recipe courtesy Chuck Hughes"
 
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photo by Food.com photo by Food.com
photo by Food.com
Ready In:
3hrs 55mins
Ingredients:
22
Serves:
6-8
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ingredients

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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.
  • 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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RECIPE SUBMITTED BY

Affable Canadian chef Chuck Hughes is a restaurateur and television personality known for his inventive take on comfort food, which he shares on his show, Chuck's Day Off.
 
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