Suckling Pig
So ive made this one other time and the skin came out less than crisp. I picked one up at the Bronx Meat Market....14 lbs...15 days old......I will brine it for a day...then put some garlic, rosemary and black pepper, and roast it in the oven.
I guess i will roast it flat as its butterflied at say 325 until it registers at least 155...then crank up the oven to 450 until its crisp.
Has anyone ever done this before? I know that its different cooking process than whole hog roasting and just want to do it right.
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JB BANNISTER
May 23, 2011 03:49 PM
You inspired me. I ordered off two 10lbs piglets this morning.
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re: FoodExpression
JB BANNISTER
May 25, 2011 04:58 AM
I ordered from a local meat guy. They are not hard to find if ordered in advance.
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re: FoodExpression
JB BANNISTER
May 27, 2011 06:12 AM
I am more a Charleston person. I did hear about a great place not far from Florence i just can't remember the name.
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re: FoodExpression
JB BANNISTER
May 19, 2011 04:02 PM
Beautiful!!! I agree with Ernie a pig is a forgiving thing to cook. Protect the pigs ears and tail with foil. Cover it BEFORE you think you need it. I would really push you to rub that skin with salt and salt water to get it to crisp up. On a La Caja China you make a X cut on the skin to help it crisp up. I WOULD NOT do that UNLESS you are getting desperate and it is not crisping.
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re: JB BANNISTER
It turned out really nice...ended up staying in the oven for about 4 hours.....only downside was only about half of the skin was crispy,...the other half was like inedible leather..it was hard but not brittle like a good skin should be....I didnt change the heat...just 325 deg for about 4 hours..
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Ernie Diamond
May 18, 2011 01:20 PM
I have, but I can't say that I had a problem with crisp skin. That sounds to me like a technique issue. Makre sure that the skin is perfectly dry before going into the oven. You might even score it and give it a rubdown with a good light oil (safflower?) or even lard before salting. This should help to ensure that the skin absolutely shatters.
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re: FoodExpression
JB BANNISTER
May 19, 2011 07:02 AM
I always rub my pigs down with a very heavy SALT water. I have also heard that rubbing it with oil will work to. I cook my pigs in a La Caja China.
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re: FoodExpression
Ernie Diamond
May 19, 2011 08:27 AM
Your plan sounds fine and if the pig fits in your oven, a caja china is not at all necessary. I did/do mine w/o butterflying it. the only thing I do to prep the pig is put foil over the ears so they don't scorch.
Your method will work. If the temp reads 150 on the meat, take a look at the skin to evaluate it. it may be good, especially if you dry it well, give it a light oil coat and salt it. If it needs more color, crank the heat.
This is going to be a fairly forgiving thing to cook, even if it is a little intimidating. There is plenty of bone, skin and fat to protect the meat while you focus on getting that skin right.
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