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Suckling Pig Advice & Side Dishes?

e
esquimeaux Dec 10, 2011 07:51 AM

Hi Hounds! We got a crazy idea to roast a suckling pig on Sunday, so I'm picking up a 16 lb. fresh piglet tonight. I have MANY questions! If you have anything to share, I'd really appreciate it! :) One important note: we don't eat grains or legumes, but everything else is fair game!

- Should I ask the butcher to butterfly it for me or is unnecessary to butterfly?

- Will it fit in my oven butterflied or otherwise? I'm looking at my 30 lb. dog who greatly resembles a piglet herself, and thinking, "She could fit in there..."

- Should I brine tonight? In what kind of solution beyond salt/sugar/water?

- Do I need to truss this little guy if I'm roasting in the oven?

- I'm thinking of stuffing with apples and onions and sage. Any other suggestions?

- Side dishes? I'm thinking grilled veggies and a crunchy zippy fresh salad and some roasted sweet potatoes or winter squash.

Thanks for the help!!

  1. f
    fourunder Dec 10, 2011 08:14 AM

    http://www.foodfella.com/Writing%20Pa...

    1. lynnlato Dec 10, 2011 08:34 AM

      In Portugal they serve it with a simple, lightly-dressed salad and home-made potato chips. Yumm, all you really need is the pig quite honestly. If you're interested, here is a link to my blog where I posted many photos and details of a meal we had in Portugal at a restaurant that is the suckling pig capital of the world (slight exaggeration).

      http://mamaliciouseats.wordpress.com/...

      1 Reply
      1. re: lynnlato
        h
        Harters Dec 10, 2011 09:19 AM

        Similarly, in Mallorca, it's usually presented very simply - often with nothing more than a couple of boiled potaoes. You'd have had the salad as a starter.

      2. b
        benbenberi Dec 10, 2011 08:39 AM

        For great tips on cooking the suckling pig, you can't do better than this recent piece at Serious Eats:

        http://www.seriouseats.com/2011/12/th...

        2 Replies
        1. re: benbenberi
          e
          esquimeaux Dec 10, 2011 09:22 AM

          Ha! That was the inspiration piece. :)

          1. re: esquimeaux
            mattstolz Dec 10, 2011 09:43 AM

            haha i was going to suggest looking at that piece too. seems we all had the same idea!

        2. Paprikaboy Dec 10, 2011 09:51 AM

          We had suckling pig roasted in a pit for my FIL's birthday this summer.
          I can't help with sides but my only advice is make sure you get first dibs on the cheeks.
          I pulled them straight from the head and it was some of the best pig I've ever had.

          1. vanderb Dec 10, 2011 09:55 AM

            For me nothing goes better with suckling pig than asian greens like pak choi, gai lan, baby bok choi, etc... quick fried with garlic, a little chili and a splash of rice wine vinegar at the end. I find they're not so heavy as potato, not to mention pork and cabbage are an awesome combination in so many cultures.

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