Recipe courtesy of Chuck Hughes

Roasted Suckling Pig with Mushroom Stew

Name: Roasted Suckling Pig with Mushroom Stew
Prep time: P0Y0M0DT0H25M0.000S
Cook time: P0Y0M0DT3H15M0.000S
Total time: P0Y0M0DT3H55M0.000S
Yield: 6 to 8 servings
Ingredients: 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; 1 pound/450g rapini, blanched; 3 tablespoons/45ml butter; Salt and freshly ground black pepper; Mushroom Stew, recipe follows, for serving; 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

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One must try Chuck Hughes' glazed and golden roasted suckling pig. It is juicy, delicious and truly a feast for all your senses.

Level: Easy
Total: 3 hr 55 min

Prep: 25 min
Inactive: 15 min
Cook: 3 hr 15 min

Yield: 6 to 8 servings

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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.