Roasted Suckling Pig with Mushroom Stew
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
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.
Cook’s Note
Ask your butcher to cut the suckling pig for you.
