Recipe courtesy of Richard Visconte
Chilean Suckling Pig BBQ
- Level: Intermediate
- Yield: 10 to 15 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 623
- Total Fat
- 60
- Saturated Fat
- 7
- Carbohydrates
- 5
- Dietary Fiber
- 1
- Sugar
- 2
- Protein
- 5
- Cholesterol
- 24
- Sodium
- 416
- Total: 5 hr 45 min
- Prep: 45 min
- Inactive: 2 hr
- Cook: 3 hr
Ingredients
1 (15 to 20 pound suckling pig
8 cups Marinade, recipe follows
Marinade:
3 cups vegetable oil
4 1/2 cups dry white wine (recommended: Chilean Sauvignon Blanc)
1 1/2 cups chopped onions or scallions
3/4 cup minced fresh Italian parsley leaves
3 teaspoons chopped garlic
6 teaspoons dried thyme
6 teaspoons dried oregano
3 teaspoons black pepper
3 teaspoons ground cumin
6 teaspoons salt
Directions
- Break the spine of the pig with a cleaver from head to tail to allow the animal to lie flat on the grill. Marinate the pig for 2 hours before placing it over the coals.
- Prepare the barbecue pit with coals. The coals are ready when they glow and are covered with a white ash. Have extra coals and oak wood on the side to add to the fire when needed, enough to keep the fire burning for 3 hours.
- To gauge the temperature of the fire pit, hold your hand 18 inches away from the coals. You should be able to hold your hand over the fire for 4 to 5 seconds before pulling it away. If you can hold your hand longer over the fire it means there is not enough heat, if less the coals are too hot.
- Remove the pig from the marinade. Place the pig rib cage facing down towards the coals and cook for about 2 1/2 hours. Do not leave the fire unattended. Turn the pig on to its back and cook for another 1/2 to 1 hour, or until the pigs skin is crisp and the internal temperature reaches a minimum of 160 degrees F on an instant-read thermometer. Throughout the cooking time, check the fire temperature constantly and move the coals around to create a uniform temperature to prevent burning the pig.
- Once the pig is done cooking, serve with fresh salads, chimichurri, and plenty of Chilean wine.
Marinade:
- Mix all ingredients together in a bowl. This marinade can be prepared a day in advance.