Recipes

Cooking Details for Suckling Pigs

Suckling pigs are usually 10 - 25 lbs (4.5 – 11kg). Allow at least one
pound of pork per person. A 24 inch barbecue will hold up to a 15lb pig
a 30 inch will hold up to 25lb.

Preparation

Wash the pig thoroughly inside and out with cold water – dry completely
inside and out. Rub body cavity with salt & pepper and desired seasoning
(i.e. thyme, rosemary or garlic etc).

For Spit Barbecuing

Allow 15-20 minutes per pound cooking time. Use 5lb briquettes to
start fire. Coals are ready when they glow and are covered with
white ash which takes at least ½ hour. Plan to add 2-3 briquettes every
half hour to maintain heat.

Mount trussed pig on spit rod – insert forks securely in pig and tighten.
Insert meat thermometer in heaviest part of hind quarter.
Attach spit to unit & turn on motor.

Barbeque pig over medium heat 150 - 190ºc. Cooking time will take
15-20 mins per lb. pierce with knife – juice should run a clear yellow.
Reduce the heat around the head toward end of cooking if some parts
(i.e. ears) cook before the rest cover
with tin foil. Baste during the last hour to bronze & crisp skin.

Oven Roasting
Place a piece of heavy duty foil on a rack placed diagonally in a shallow
roasting pan. Brush oil on entire surface of prepared pig. Place pig on foil;
turn the foil up loosely around the pig. Insert meat thermometer in
thickest part – cooking time approx 20-25 minutes per lb.
Pour dripping into a saucepan – skim off fat – reheat & serve as sauce.
Serving
Place on a large platter or baking sheet. Allow to rest for 20 minutes
to let juices set & make carving easier. Garnish Suggestions :
Place small apple in the mouth
insert cranberries or cherries in eye sockets – place parsley in and
around ears.

Carving
Separate shoulders from body then remove legs. Cut along backbone to remove
chops from rib & loin area. Everyone should have a piece of skin to chew on
(it should crackle).

Cooking Instructions for Porchetta

400º F/200ºC Gas Mark 6

Ingredients

1 x 2.5 kilo piece of Porchetta.

200g shallots or 1 large onion peeled & chopped.

2 large carrots, peeled & chopped.

Olive Oil.

Freshly milled salt & pepper.

Red wine/chicken stock.

To Roast.

Preheat the oven.

Leave the string on the porchetta.

Dry the skin thoroughly and rub the skin all over with the olive oil and season.

Place the porchetta in a large roasting tin raised on a trivet / rack or vegetables, but do nor cover.

Arrange the chopped carrots and shallots/sliced onion around the meat.

Place at top of the oven.

Allow approximately 45 minutes cooking, then turn the porchetta over.

Allow approximately 45 minutes more cooking. The skin should be crisp.

(Time will vary depending on oven).

Gravy

Remove the porchetta from the roasting tin.

Strain off any fat, and transfer juices with the vegetables into a large saucepan.

Add to the juices 2 fl. oz. of red wine or chicken stock per person.

Bring to the boil and thicken. Season to taste and serve.