HOME > Chowhound > Home Cooking >
What have you made lately?
TELL US

Cochon de Lait in the oven/grill?

jpschust May 7, 2007 01:42 PM

Is it possible to make smaller portions of cohon de lait either in the oven or on the grill over very slow low heat? Anyone have a recipe for me to try?

  1. h
    Hungry Celeste May 8, 2007 11:22 AM

    Depends on what you mean by a cochon de lait....I think that some of the "magic" of real cochon de lait is created by the insulating layer of skin & fat in combination with long, slow cooking. Seems like you woulnd't get nearly the same results with a skin-on portion of pork....it would tend to dry out, I'd think, due to the cut surfaces & resulting loss of moisture.

    On the other hand, all sorts of imitation cochon de lait is masquerading as the real deal. That stuff is more like slow-roasted, pulled pork than the true artifact.

    1. malenky May 7, 2007 02:04 PM

      I am not sure a whole pig would fit in the oven.

      5 Replies
      1. re: malenky
        jpschust May 7, 2007 09:19 PM

        I know it won't-- I'm asking if it's possible to make it in smaller portions in the oven or on the grill (over controlled lower heat)

        1. re: malenky
          Melanie Wong May 8, 2007 07:59 AM

          A true suckling pig should be less than 15 pounds and fits in a home oven.

          1. re: Melanie Wong
            malenky May 8, 2007 11:14 AM

            well, actually a true cochon de lait is done with a 25-100 lb pig. We usually get one about 60-70 lbs. It also needs to be on a rotisserie or sorts. Jpschust, I've never heard of anyone doing it in an over or being able to do smaller portions. Only thing I can think of is if you could get maybe a whole pig leg with skin attached and do it on a grill with a rotisserie. You may get the same results, but I doubt it. You can alway just build a pit in your yard...it is really easy to do.

            1. re: malenky
              Melanie Wong May 8, 2007 11:28 AM

              Then you're referring to a style of cooking. The direct translation of cochon de lait is "suckling pig", and those are small. A pig of the size you're describing has fed on more than its mother's milk.

              1. re: Melanie Wong
                malenky May 8, 2007 11:35 AM

                well, not nessecarily here in Louisiana. yes, the literal translation is suckling pig, but for us it refers to the whole process of how it is cooked. I think the OP is trying to duplicate the wonderfullness of the meat that she had the pleasure to enjoy here.

        Show Hidden Posts