Suckling Piglet Recipe with Kitchen Story from Loulé
Author:
Thomas Sixt is a chef, food photographer, cookbook author and blogger.
Here he shares recipes, answers cooking questions and helps with cooking.
I have prepared the suckling piglet recipe for you in this article as a kitchen story. In the small town of Loulé in the Portuguese Algarve, I was able to look over the shoulder of the chef Agostinho in the Praca Central coffee shop.
The day before, after a short chat in front of the door, he invited me to a suckling pig grill. It wasn’t difficult for me to accept this invitation the next morning around 6 o’clock. The early bird catches the worm.
Discover an authentic food story here with all the tips and tricks for preparing a perfect meal of suckling pig.
Table of Contents
1. Recipe Suckling Piglet
Unfortunately, the step-by-step instructions are not for vegans and vegetarians. If you like meat, here is a complete guide for bbq piglet.
Suckling Piglet
BBQ Piglet instructions photographed and summarized by chef Thomas Sixt.
Suckling pig recipe with step-by-step instructions for preparing bbq piglet whole in the oven or on the grill.
Ingredients
| 1 | pc | suckling piglet |
| 50 | ml | Olive oil |
| 1 | tbs | coarse sea salt |
| 10 | pinches | black ground pepper |
| 200 | g | basil pesto |
| 1 | pc | vegetable broth cube |
| 200 | ml | dry white win |
| 5 | pc | glove of garlic |
| 15 | pc | Potatoes |
| 4 | l | Sunflower oil |
| 1 | tbs | primal salt |
Instruction
Prepare suckling pig
Pre-order suckling pig from the butcher or butcher.
Rinse the piglet under cold running water and dry it.
Marinate suckling pig
Place the piglet on a baking sheet and rub with oil.
Season the pig
Rub the piglet generously with coarse sea salt.
Turn pigl over
Season and marinate the piglet on all sides.
Fill pig
Mix up the pesto, bouillon cubes, wine and garlic cloves and pour the herb marinade into the abdomen.
Distribute the seasoning sauce in the abdomen.
Prepare the roasting line
Thread the roasting string onto a needle to close the abdominal cavity.
Turn pig
Prepare the piglet for sewing.
Sew up belly
Sew the belly of the piglet, which is filled with the herb marinade, to the roasting string.
Impale pig
Put the skewer through the piglet, starting under the tail, through the body and through the mouth.
tying pig
Prepare the piglet legs to tie to the skewer.
Complete the piglet skewer
Tie the piglet legs to the skewer with roasting twine so that the suckling pig is firmly fixed during roasting.
Piglet in the oven
Put the piglet in the oven.
–> Grill for 20 minutes at 240°C.
–> Roast for 160 minutes at 180°C.
The hot air stage has proven its worth.
Piglet ready
When the cooking time is up, remove the piglet from the oven.
Pour the gravy from the abdomen into a saucepan and boil it into a sauce as desired (see tips, heading 3.).
Piglet cool down
Allow the grilled suckling pig to cool on a wire rack.
Cut up the suckling piglet
Prepare the suckling pig for cutting.
Portioning
Portion the grilled pig meat with poultry shears.
Portions ready
Place the portioned meat on a tray ready to serve.
Arrange and serve
Fry side dishes chips and serve the meat with sauce.
I wish you a good appetite.
Video
Courses
Keyword
2. Calories and Nutritional Values
3. Tips for Grilling Suckling Pig
I have summarized a few ideas for you to prepare at home:
–> Grilling on the spit only works in a large oven or on a special grill.
–> You can prepare the piglet rolled up in a roaster in a standard oven.
–> Alternatively, you can disassemble the piglet and distribute the meat parts on two baking trays.
–> Separate the legs and shoulders with the front feet and place on a tray.
–> Separate the head from the torso, roll up the back piece or debone it.
–> Season the pieces of meat and then prepare them on trays.
–> First apply olive oil to the skin, then sprinkle the salt on the skin and rub.
–> The pesto was refined in the recipe with bouillon cubes, salt, pepper and some white wine.
–> After cooking, you can carefully open the belly and remove the meat juice.
–> Dousing with beer or wine is not absolutely necessary, the skin will definitely be crispy.
–> You can add vegetables and potatoes under the piglet one hour before the end of the cooking time.
–> It has proven useful to place a tray with vegetable broth under the skewer.
–> Roast juice and fat is collected during preparation in the oven.
–> You can boil and add the sauce after grilling.
–> The suckling pig sauce tastes refined with white wine or beer.
–> You can thicken the sauce with cold-mixed cornstarch.
–> Professional chefs mix the sauce with a little cold butter before serving.
–> Caraway, oregano, marjoram or thyme are good herbs and spices.
–> In Portugal, thick, freshly fried potato chips are served as a side dish.
4. Restaurant Info for Your Suckling Piglet Meal
The Praca Central is a coffee restaurant and pastelaria. The restaurant is located opposite the market hall in Loulé and offers outdoor seating and enough tables in front of the kitchen.
The address is Praca da Republica n.° 46-48 8100-269 Loulé Telephone 289 412 337
Chef Agostinho has worked in well-known luxury hotels in London for over 20 years and celebrates down-to-earth Portuguese cuisine in his home country.
The menu changes daily with a special main course. Please inform yourself in advance when the young roast pork will be prepared.
5. More Suitable Recipe Ideas
For the traditional roast pork , the popular Bavarian roast pork , the brisk roast pork in a pot , the quick roast pork with pork fillet and the knuckle of pork , you will already find detailed recipe instructions elsewhere on the food blog.
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Schnizza Recipe for Pizza Style Schnitzel Au Gratin
Pork Chop in the Oven
Spare Ribs Recipe for Grill or Oven with Professional Chef Tips for Marinades and Rubs
Viennese Schnitzel Recipe with Parsley Potatoes and Cowberries
Pork Fillet in the Oven Recipe
Simple Pork Fillet Recipe with Horseradish Sauce
Pork Goulash Recipe with Chef Tips
Szegediner Gulasch Recipe with Variants Tips
6. More Kitchen Stories
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Comments, Cooking Questions and Answers
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