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the appetizer:

Pork and Sons by Stéphane Reynaud is the new authority on all things pig, with recipes like Bayonne Ham with Toasted Nuts and Piquillo Peppers, Barbecued Suckling Pig, and Wild Boar Chops with Tart Red Fruits.

Cookbook

 

Barbecued Suckling Pig

Barbecued Suckling Pig

Preparation Time: 45 Minutes
Cooking Time: 3 Hours
Serves 12

  • 1 suckling pig, 5 to 6 weeks old
  • 10 shallots, chopped
  • 10 garlic doves, chopped
  • 2-1/3 cups chopped smoked bacon
  • 7 ounces country-style white bread,
  •      soaked in heavy cream
  • generous 1/3 cup Dijon mustard
  • 3 eggs
  • 1 bunch of fresh parsley, chopped
  • 20 fresh sage leaves, chopped
  • scant 1 cup olive oil

For the Basting Liquid

  • 4 cups white wine
  • 2-1/4 cups olive oil
  • scant 1/4 cup Dijon mustard

Ask your butcher to prepare the pig and save the liver and heart for you.

Place all the remaining ingredients with the liver and heart in a bowl, and mix together well. Spoon this stuffing into the pig and sew up the cavity with trussing thread. Tie the feet underneath the pig with wire and cover the ears with foil to prevent them from burning.

Whisk together all the ingredients for the basting liquid in a bowl. Place the pig on a spit over the barbecue and cook, basting frequently, for 3 hours.

 
  • from:
  • Pork and Sons
  • The Most Authoritative and Whimsical Look At the Pig
  • by Stéphane Reynaud
  • Phaidon Press
  • Hardcover: 370 pages; $39.95
  • ISBN: 0714847909
  • Recipe reprinted with permission.

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This page created May 2007


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