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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?

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  1. malenky RE: jpschust May 7, 2007 02:04 PM

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

    5 Replies
    1. re: malenky
      jpschust RE: malenky 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 RE: malenky 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 RE: Melanie Wong 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 RE: malenky 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 RE: Melanie Wong 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.

      2. h
        Hungry Celeste RE: jpschust 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.

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