Roast Suckling Pig A La Grande Bouffe Recipes

Steps:

• Preheat the oven to 450 degrees. In a bowl, combine the orange, lime, and grapefruit juice and whisk together. Wash and pat the pig dry with paper towels. Sprinkle inside and out with the salt and pepper and place it in a large roasting pan, belly side up. Place the grapefruit, oranges, limes, onion, garlic, bay leaf, and thyme inside the cavity and skewer it closed. Turn belly side down and place a ball of wood or a rolled up piece of aluminum foil about the size of a lemon in the pigs mouth. Skewer the legs into position by pulling the forelegs forward and bending the hind legs into a crouching position (this will help a large pig fit in a home oven, if it fits already, this is not necessary). Cover the tail and ears with small pieces of foil to prevent them from burning. Place the pig in the oven and baste with the citrus juice mixture. After the pig has roasted for 15 minutes, baste it again with the citrus juice mixture and reduce the heat to 325 degrees. Roast for 20 minutes per pound longer, basting generously every 15 or 20 minutes with the juice mixture and then the pan juices. To test for doneness, prick the thigh with the tip of a sharp knife to see if the juices run clear. The internal temperature should read 165 degrees on a meat thermometer inserted into the thickest part of the leg. Remove from the oven and allow to rest for 10 minutes, loosely tented with a large piece of aluminum foil. Distribute the parsley and watercress sprigs loosely around the edges of a large warmed oval platter. Halve the trimmed blood oranges and place them around the edges of the platter, nestled in the greens. Remove the foil from the tail and ears and replace the wood or foil from the mouth with a lemon, lime, or apple. Carve at the table, with confidence.

Steps:

• Preheat the oven to 250 degrees. Lay the bread cubes out on 2 cookie sheets, in single layers. Bake for 20 minutes. Toss the cubes and bake for 10 more minutes; the bread should be dry, not brown.
• In a medium-size skillet, cook the bacon over low heat until the fat is rendered and the bacon is crisp, about 20 minutes. Drain the bacon on paper towels. Cook the leeks in the bacon fat until they begin to soften, about 4 minutes. Add the chestnuts and stir for 4 minutes. Transfer to a large bowl, and add the bread cubes, bacon, truffle, thyme, savory, 2 cups of stock, salt and pepper. Add additional stock if you like the stuffing very moist.
• Raise the oven to 475 degrees. Remove the tail from the pig. Stuff the cavity with the bread mixture. Truss the pig to enclose the filling. Place in a roasting pan (with or without a rack), the trussed opening face down. Tuck the back legs under the body. Cover the snout and ears with foil to avoid burning. Place on the middle rack and roast for 45 minutes. Turn the pan and roast for 30 minutes more. Remove the foil and roast another 15 minutes. (The skin should be hard and crackly.)
• Place the pig on a platter. Pour the wine into the pan and bring to a boil on top of the stove, scraping the bottom of the pan to get up any browned bits. Carve the meat, skin on. Serve with the stuffing on the side, moistened with the pan juices.

Steps:

• This recipe is a two day procedure. Make sure that your butcher thoroughly cleans the suckling pig. By cleaning inside and out and removes the eyeballs. With a knife make several cuts on the pig's skin so the skin doesn't burst during cooking. Prop the pig's mouth open with a small yam. Season the entire pig with kosher salt and cracked black pepper. Place the pig in a garbage bag and tie the back tightly. Place the pig in the refrigerator and chill for 12 hours. Remove from the refrigerator and rinse thoroughly. In a mixing bowl combine the garlic, parsley, thyme, cumin, bay leaves, onions, juice of the orange, lime, lemon, olive oil and wine. Whisk the marinade until incorporated. Season with salt and pepper. Place the pig back in the bag and pour the marinade over the pig. Tie the back tightly and place back in the refrigerator. Turn the pig every three hours. Refrigerate the pig for 12 hours. Remove the pig from the refrigerator and out of the bag, reserve the marinade. Stuff the cavity with the stuffing. Using a kitchen needle and thread, tie up the cavity. Tie the front legs and then back legs. Cover the tail with aluminum foil. Place the pig on a large roasting pan and pour the reserved marinade over the pig. Place the pig in the oven. Roast the pig in a preheated 350 degree oven for 20 minutes per pound, about 5 hours, basting and turning the pig every hour. For unstuffed pig, roast at 350 degrees for 15 minutes per pound. Internal temperature should be about 155 to 160 degrees for both methods. Remove the pig from the oven and allow the pig to rest for about 30 minutes before slicing.
• In a large saute pan, heat the olive oil. When the oil is hot, add the onions and celery. Season with salt and pepper. Saute the vegetables for 2 minutes. Add the ground pork and continue to saute for 3 to 4 minutes. Stir in the garlic, cumin, and parsley. Continue to saute for 1 minute. Remove from the heat and turn into a mixing bowl. Stir in the beans and rice. Season with salt and pepper. Moisten the stuffing with the juice of 2 oranges.

Steps:

• THE DAY BEFORE COOKING, WASH pig inside and out; soak it in very cold water with vinegar for a few hours. This freshens and whitens the meat. If you pig is frozen, it can also defrost during this soaking. Over a medium heat cook the carrots, celery and onions in the oil for a good 10 minutes, stirring occasionally. The onions should become somewhat translucent, the carrots slightly caramelized. Add salt and thyme. Dry the pig thoroughly inside and out.
• You may stuff the pig with the vegetables at this time; however, if you use a conventional stuffing, such as one for a turkey, wait until just before cooking and make certain that the pig and stuffing are at room temperature. The easiest way to close the opening is to use an ice pick or an upholstery needle to punch rows of holes about an inch apart on both sides of the stomach flaps. Then lace it up with thick string just as you would a shoe. You may also use skewers and string as you would for a turkey. Because protein firms as it cooks, the pig will stay in whatever position you place it. It should resemble a dog resting on its haunches.
• Place the pig in the roasting pan; it may have to be placed diagonally. Tuck the hind legs close to the stomach on either side; tie them together with string under the stomach if needed. The forelegs should be pointing straight ahead (also tied together so they won't spread out) and the head resting between them. Place a small piece of wood (like a child's block) or a piece of bunched-up foil in the mouth, opening it as wide as you can. Twist the tail into a curl and secure it with string or tape. Place crumpled aluminum foil in the eye sockets (some people place marbles). At this point you may cover it with plastic wrap and refrigerate it. Before cooking the pig, let it come to room temperature.
• Preheat oven to 450°F With the oil, thoroughly baste every inch of the pig, including the head, legs and tail. Out of aluminum foil make little covers for the ears and tail. If your pig hangs over the pan, use heavy-duty foil to extend the pan so that any juices will be collected. Place the pig in the oven for 30 minutes. Remove the pig quickly, shutting the oven door, baste with oil again and return to the oven. Then reduce the temperature to 350°F Continue basting with oil every 20 minutes 4 to 5 more times (for a total of 2 hours). If the ears and tail haven't browned, remove the aluminum covers for the last 20 minutes. The total cooking time will be between 2 and 2 1/2 hours.
• The cooking time is less because it is not fully stuffed; if it were, it would take an hour longer. (Approximately 10 minutes per pound lightly stuffed or unstuffed; 15 minutes per pound fully stuffed.) The pig is done when the temperature of the thigh reaches 165F (trichinae are killed when the internal temperature reaches 139F for a period of 10 minutes). When done, it may easily rest for an hour under foil or in a turned-off oven. To serve, make a garland for the pig's neck by stringing together sprigs of watercress. Make certain your apple is nicely polished. Enlist some help and very carefully slide the pig onto the platter or carving board it will be presented on. It is rather fragile at this point and can even break in half. Make a sauce by skimming the fat off the juices in the roasting pan. Place the roasting pan over 2 burners, add the stock and the wine and bring to the simmer. Stir to dissolve all the roasting juices coagulated on the bottom and continue cooking about 10 minutes. If you wish to thicken the sauce, whisk in 2 tablespoons of flour that have been blended with 2 tablespoons of butter, bring the sauce back to the boil and boil for 2 minutes, stirring. Remove any remaining foil, string or skewers. Place the apple in the pig's mouth. Place the watercress garland around its neck and bring it to the table.

Steps:

• Combine the juice, garlic, oregano, and salt in a mixing bowl. Transfer to a large, deep roasting pan and place the pig, belly down, into the pan. Thoroughly coat the pig with the marinade, massaging it in. Let sit in the marinade overnight. Baste the pig occasionally.
• Preheat the oven to 275°F.
• Remove the pig from the marinade and place it on a large baking sheet. Cover the pig's ears, snout, and tail with aluminum foil. Place the baking sheet in the oven and cook for 4 to 4 1/2 hours (20 minutes per pound).
• Remove the foil when you take the pig out of the oven. Let it rest for 15 to 20 minutes before carving. Serve with the mojo, and some black beans and rice .