Tag: pork
Roast Suckling Pig
Roast Suckling Pig
I started stonedsoup.net back in March of 2019. 2 1/2 years later, we’ve reached recipe #1000. I wanted to do something extravagant for this milestone. What’s more extravagant then a suckling pig? Just about nothing. Suckling pigs are typically slaughtered between 2-6 weeks old. The high amount of collagen in a suckling pig makes the meat rich and tender while it’s encased in it’s crispy skin.Suckling pigs in Chinese culture is a prized delicacy. It is served at weddings, large parties, as well as the celebration of a baby’s first month of life. The pig gets roasted until the skin is golden brown and crispy. Then the entire pig is cut with a cleaver into 2” pieces with the skin attached. It is served with the same type of pancakes you eat with Peking duck, plus hoisin sauce and green onions. While still being on the bone, the meat is so tender that it just slides right off.
Equipment
- Spice grinder
- foil
- roasting pan with rack
- cleaver
Ingredients
- 1 suckling pig 8-10lbs
- 2 tbsp coarse ground salt
- 1 tbsp 5 spice powder
- 1 tbsp fennel seeds
- 1 tbsp Sichuan peppercorns
Accompaniments
- Peking duck pancakes
- green onions
- hoisin sauce
Instructions
- Dry toast the fennel seeds and Sichuan peppercorns in a small skillet over medium heat for 2-3 minutes.
- Grind the fennel and peppercorns in a spice grinder. Mix together with the 5 spice powder and salt.
- Rub the entire inside cavity of the suckling pig.
- Place the pig on a rack upright. Set in the refrigerator overnight to allow the skin to dry out.
- Preheat the oven to 450 degrees. Place the pig on a rack on a baking sheet lined in foil. Wrap the pig’s ears and nose in foil so they don’t burn during the roasting process.
- Toast the pig for 30 minutes. Turn the oven temp down to 350 degrees and roast for 90 minutes. Let rest for 15 minutes before carving.
Carving the Suckling Pig
- Cut off the pig’s head and feet with a cleaver. The pig will be tender enough to almost pull the feet off.
- Cut off the pig’s thighs. Using the cleaver, split the pork down the center of the spine. Chop each side of the body horizontally, then cross cut to get 2” pieces of the suckling pig.
Choripan
Choripan
Choripan is eaten all over many South American countries. Choripan is the combination of 2 words: chorizo and pan(bread). A toasted baguette get slathered in chimichurri sauce, then an Argentinian-style chorizo is placd inside. If the sausage is split down the middle and grilled, it is called mariposa-style choripan.
Ingredients
- Argentinian chorizo pan fried or grilled
- baguette or hoagie buns
- 1 tbsp butter
- chimichurri sauce
Instructions
- Melt the butter on a griddle. Split the baguette down the middle and toast for 3-4 minutes.
- Flip over and toast for 1 more minute.
- Spread a liberal amount of chimichurri sauce inside the baguette.
- Top with a chorizo.
Chimichurri Sauce
Chimichurri is a raw sauce originating from Argentina. It is used on all types of meat, fish, vegetables, and doubles as a marinade. Chimichurri’s base ingredients are parsley, cilantro, onion, garlic, red wine vinegar, and olive oil. There are a couple ways that you can prepare chimichurri. The first way is to process all of the ingredients in a food processor. This produces a a sauce with a homogenized blend. The other way is to process the herbs, onion, and garlic. Then the rest of the ingredients are stirred in. This gives the sauce a chunkier texture. Both are great. The sauce keeps for up to 2 weeks in the refrigerator.
Equipment
- food processor
Ingredients
- 1/2 cup parsley
- 1/2 cup cilantro
- 1/2 medium white onion
- 4 garlic cloves
- 2 tbsp red wine vinegar
- 1 tsp salt
- 1 tsp oregano
- 1/2 tsp chili flakes
- 1/3 cup olive oil
Instructions
- Chop the onions and garlic in a food processor.
- Add in the parsley and cilantro. Process until the herbs are finely chopped. Scrape into a bowl.
- Stir in the red wine vinegar, olive oil, oregano, chili flakes, and salt.
- Store in a container in the refrigerator for up to 2 weeks.
3 Pigs Breakfast Sausage
3 Pigs Breakfast Sausage
I’ve had this idea for this sausage in my head for many, many, years. And now, I’ve finally made it happen. A breakfast sausage so perfect, containing bacon and ham. All 3 supermeats from 1 animal, turned into one luxurious sausage. I even wrote a little death metal song(vocally in the form of Nile) in praise of pork:”My lord is of swine. All 3 sacured entities: bacon, ham, and sausage, encased in the bowels of porcos. Et laudant te, boni suci, quique Dominus. A kiss, so succulent upon larded lips. All 3 sacured entities: emulsified into one.”Yes, the cheeba is strong with this one. A few tips to make this process smooth: Lightly pulse the bacon and ham in a good processor. You don’t want the pieces fine, but small enough to pass through the breakfast sausage horn. Let the sausages rest for a couple of hours once stuffed and twisted. You should yield about 4 dozen links. Freeze down what you don’t plan on cooking in freezer paper.
Servings: 48 sausages
Equipment
- food processor
- meat grinder
- sausage stuffer
Ingredients
- 5 lbs pork shoulder ground once on medium grinding plate
- 8 oz cooked bacon pulsed in a food processor
- 8 oz ham cubed; pulsed in a food processor
- 2 1/2 tbsp brown sugar
- 1 1/2 tbsp salt
- 1 1/2 tbsp ground sage
- 3 tsp black pepper
- 1 tsp marjoram
- 1/2 tsp crushed red pepper flakes
- 1/4 tsp ground cloves
- lamb casings
Instructions
- Mix together all of the seasonings.
- Add the seasonings, bacon, and ham to the ground pork.
- Thoroughly mix. Place in the refrigerator until ready to stuff.
- Pipe the sausage through the lamb casings with your sausage stuffer.
- Gently twist to 4”-5” in length. Let rest in the refrigerator for a couple of hours before cutting.
- Cut the links apart. Freeze down what you don’t plan on cooking in the next 3 days in freezer paper.
To Cook
- Heat up a 1/2 tbsp of cooking oil in a small sauté pan over medium high heat. Add the sausages to the pan.
- Cook for 4-5 minutes a side.
