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Wednesday, March 13, 2013

COCHINILLO WITH ROAST LEG OF SUCKLING PIG


Suckling Pig Ready for Roasting
Photo by: Lord-Williams
suckling pig; boar; pig destined for reproduction. See cerdo. [Pers. Memories. Slaughters Mostoles. 2000-2001:2003]

ROAST LEG[1] OF SUCKLING PIG A SPANISH MEDIEVAL CHEF CREATION

1 leg of suckling pig
1-2 c salt
1 garlic clove meshed
1 fennel bulb
4 bay leaves
2 c white wine

Preparation

PREHEAT OVEN TO 200º F/90º C

Make a bed of chopped fennel and bay leaves in the bottle of the baking pan. Cut slits in the leg and press pieces of garlic into them until used up. Sprinkle some fennel over the leg. Pour the wine over the leg. Coat the skin side with salt. Seal the pan shut with aluminum foil. Let cook for 3 hrs 45 minutes.

Fifteen minutes before done, uncover and increase the heat to brown the skin.  



A Simply Excellent Roast
Photo by: Lord-Williams
[1] A whole suckling pig can be roasted in this fashion but the Spanish Medieval Chef was too poor to buy a whole piglet.


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