Roasted Suckling Pig With Mushroom Stew
photo by Food.com
- Ready In:
- 3hrs 55mins
- Ingredients:
- 22
- Serves:
-
6-8
ingredients
-
Roasted Pig
- 2 tablespoons/ 30ml sea salt
- 1 tablespoon/ 15ml peppercorn
- 6 sprigs fresh rosemary, minced
- 4 garlic cloves, peeled
- 4 sprigs fresh thyme, leaves minced
- 1⁄4 cup/ 60ml olive oil
- 1 (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 & 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 garlic cloves, minced
- 2 tablespoons/ 30ml ketchup
- salt & 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.
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RECIPE SUBMITTED BY
Chuck Hughes
United States
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.