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July 25, 2015

Company Coming? Nothing Easier: Whole Roasted Suckling Pig

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1. Rinse pig in cold water and set aside.
Line a 32-gallon garbage bag with 2 more 32-gallon garbage bags. Place water, salt, and sugar in the tripled-up garbage bags and stir to dissolve, taking care not to puncture the bags. Place pig in the bags, remove excess air, and tie tightly. Place in a 15-quart container in the refrigerator and brine 12 to 24 hours, turning once. Recipe - CHOW.com

Posted by gerardvanderleun at July 25, 2015 9:07 AM. This is an entry on the sideblog of American Digest: Check it out.

Your Say

The first and only time I have had roast suckling pig was at a banquet held at a restaurant in Spain. It was delicious. I suppose to emphasize how tender the meat was, the restaurant owner presented the pig before all, and proceeded to chop it up a bit using only the edge of a china plate, ending his show by throwing the plate to the floor, shattering it.

What the recipe fails to mention is that, while the meat is certainly intended to be eaten, it is the skin of the pig that is the prized portion. I guess suckling pig is sort of like the Peking duck of Spain.

Posted by: Grizzly [TypeKey Profile Page] at July 25, 2015 3:15 PM

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