Slow Oven Roasted Suckling Pig - Overclockers Australia Forums
Last edited by sjobeck; 10th February 2009 at 12:15 PM. Reason: Highlighted Disclaimer
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Want to try out a suckling pig in the oven, here you go:
Ingredients:
The pig may be difficult to get as butchers do not usually take delivery of them so young. I managed to have a pig farmer contact who agreed to provide me with one. The suckling pig is still on its mothers teat as the name suggests. They are often served in Chinese restaurants so maybe ordering one from an Asian butcher.
Start preparing this recipe about one or two days before as it will take time to prepare, salt and dry the pig.
First Remove the pigs offal - mine had kidneys and liver inside. Some clever people may utilise these for other recipes or create a stuffing but I fed them to my cat.
Click to view full size!
Note the bruise on piggy's head where he was put to sleep - "ouch I have a headache!"
Click to view full size!
Next boil 2-3 litres of water. Add 1 cup of vinegar and pour it over the pig inside and out. This will refresh the skin and assist with the crackling process. It also helps reduce any odour which the pork may have. Dry the pig well with paper towels. Place in the fridge for 4-8 hours uncovered to help dry the skin.
Score the pig vertically through skin and fascia prior to salting. This allows better salt penetration. Take plenty of sea salt flakes and LIBERALLY apply to all surfaces inside and out. You can also use normal table salt. I used both as the flakes were not sticking to the dry pig well. Don't worry about oversalting as we will remove excess later. Cover and place back into the fridge overnight. Roughly chop 5 cloves of garlic into olive oil and add herbs. Place in fridge overnight
Click to view full size!
Remove the pig from the fridge early on the morning of cooking (6am). There should be moisture on the outside which the salt has extracted. Take a paper towel and wipe off the excess salt and moisture. Take infused olive oil mixture and liberally apply to all surfaces. Leave the pig out for 5-6 hours to allow it to come to room temperature while marinating in the oil.
We need to bind the legs to minimise footprint (HaHa my funny) and also to prevent limbs from burning during cooking process. Allow pig to warm slightly before binding it otherwise legs will be too stiff. Take twine and bind front and hind legs tightly into pigs body as shown:
Click to view full size!
Next we need to protect other vulnerable parts from burning. Take aluminium foil and cover nose, ears and tail. Take one large onion and stuff into pigs mouth (Hungry Piggy!) This can be replaced by a shiny red apple if you so wish at the end of cooking.
Click to view full size!
Preheat the oven to 250 degrees We are going to blast the pig to start the crackling process.
Now mount the pig upright in the pan. It will tend to fall over so you may need to prop it up against the sides or wedge it into a corner. The protein in the meat will firm as it cooks so the pig will stay in whatever position you leave it in. Take meat thermometer and place deep in thigh not touching bone directly. Now our pig is ready for a nice warm trip to the furnace. Make sure you put the right one in as piggy is about the same size as a one year old!
Click to view full size!
Place into 250 degree oven for 30 minutes. Then remove and this should be the result:
Click to view full size!
Drop oven temperature to about 130-140 degrees and cover the pig for the first 2 hours. Remove from oven every 30-60 minutes to baste with pan juices and monitor (and take photos)
2 hours:
Click to view full size!
about 3 hours:
Click to view full size!
About 4 hours:
Click to view full size!
Trichinae are killed at internal temperature of 60 degrees celcius for 10 minutes. Keep a close eye on the meat thermometer every half hour or so. The meat will be done once the thermometer reaches 70 degrees. This should take anywhere between 4-6 hours depending on the size of your pig. If you elect to stuff the pig it will take longer. You can use a higher temperature for faster cooking but the slow roast will give softer meat.
Click to view full size!
Now remove from oven and cover with foil. Allow pig to rest for about 45 minutes.
Click to view full size!
The final stage involves a hot oven so preheat to 270 degrees. Place rested pig uncovered in hot oven to finish the crackling process. This should take half hour or less. Use your judgement. Final product should look like this:
Click to view full size!
I suggest you carve and serve at the table. Simple side salad of rocket with balsamic dressing and some potato casserole should suffice.
Click to view full size!
Click to view full size!
Buon Appetit!
Want to try out a suckling pig in the oven, here you go:
Ingredients:
- 1 suckling pig around 6-7kg
- Good quality extra virgin olive oil - around 1.5 cups
- Sea Salt flakes - plenty
- Garlic - around 5 cloves
- Herbs - optional I used some thyme
- One onion
- Half cup of white vinegar
- Lare Roasting Pan
- Large oven
- Foil
- Twine
- Meat Thermometer
- Oven Thermometer
The pig may be difficult to get as butchers do not usually take delivery of them so young. I managed to have a pig farmer contact who agreed to provide me with one. The suckling pig is still on its mothers teat as the name suggests. They are often served in Chinese restaurants so maybe ordering one from an Asian butcher.
| 9th February 2009, 10:21 AM | #6 | |
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Location: Bendigo, Victoria
Posts: 617
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Start preparing this recipe about one or two days before as it will take time to prepare, salt and dry the pig.
First Remove the pigs offal - mine had kidneys and liver inside. Some clever people may utilise these for other recipes or create a stuffing but I fed them to my cat.
Click to view full size!
Note the bruise on piggy's head where he was put to sleep - "ouch I have a headache!"
Click to view full size!
Next boil 2-3 litres of water. Add 1 cup of vinegar and pour it over the pig inside and out. This will refresh the skin and assist with the crackling process. It also helps reduce any odour which the pork may have. Dry the pig well with paper towels. Place in the fridge for 4-8 hours uncovered to help dry the skin.
Score the pig vertically through skin and fascia prior to salting. This allows better salt penetration. Take plenty of sea salt flakes and LIBERALLY apply to all surfaces inside and out. You can also use normal table salt. I used both as the flakes were not sticking to the dry pig well. Don't worry about oversalting as we will remove excess later. Cover and place back into the fridge overnight. Roughly chop 5 cloves of garlic into olive oil and add herbs. Place in fridge overnight
Click to view full size!
Remove the pig from the fridge early on the morning of cooking (6am). There should be moisture on the outside which the salt has extracted. Take a paper towel and wipe off the excess salt and moisture. Take infused olive oil mixture and liberally apply to all surfaces. Leave the pig out for 5-6 hours to allow it to come to room temperature while marinating in the oil.
We need to bind the legs to minimise footprint (HaHa my funny) and also to prevent limbs from burning during cooking process. Allow pig to warm slightly before binding it otherwise legs will be too stiff. Take twine and bind front and hind legs tightly into pigs body as shown:
Click to view full size!
Next we need to protect other vulnerable parts from burning. Take aluminium foil and cover nose, ears and tail. Take one large onion and stuff into pigs mouth (Hungry Piggy!) This can be replaced by a shiny red apple if you so wish at the end of cooking.
Click to view full size!
Preheat the oven to 250 degrees We are going to blast the pig to start the crackling process.
Now mount the pig upright in the pan. It will tend to fall over so you may need to prop it up against the sides or wedge it into a corner. The protein in the meat will firm as it cooks so the pig will stay in whatever position you leave it in. Take meat thermometer and place deep in thigh not touching bone directly. Now our pig is ready for a nice warm trip to the furnace. Make sure you put the right one in as piggy is about the same size as a one year old!
Click to view full size!
Place into 250 degree oven for 30 minutes. Then remove and this should be the result:
Click to view full size!
Drop oven temperature to about 130-140 degrees and cover the pig for the first 2 hours. Remove from oven every 30-60 minutes to baste with pan juices and monitor (and take photos)
2 hours:
Click to view full size!
about 3 hours:
Click to view full size!
About 4 hours:
Click to view full size!
Trichinae are killed at internal temperature of 60 degrees celcius for 10 minutes. Keep a close eye on the meat thermometer every half hour or so. The meat will be done once the thermometer reaches 70 degrees. This should take anywhere between 4-6 hours depending on the size of your pig. If you elect to stuff the pig it will take longer. You can use a higher temperature for faster cooking but the slow roast will give softer meat.
Click to view full size!
Now remove from oven and cover with foil. Allow pig to rest for about 45 minutes.
Click to view full size!
The final stage involves a hot oven so preheat to 270 degrees. Place rested pig uncovered in hot oven to finish the crackling process. This should take half hour or less. Use your judgement. Final product should look like this:
Click to view full size!
I suggest you carve and serve at the table. Simple side salad of rocket with balsamic dressing and some potato casserole should suffice.
Click to view full size!
Click to view full size!
Buon Appetit!
Last edited by sjobeck; 10th February 2009 at 12:15 PM. Reason: Highlighted Disclaimer
