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| Name: | Cochon de Lait (Roast Suckling Pig, Cajun style) | Contributor: | Martin Golding |
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| Description: | Oven Roasted Little Piggie | Posted: | 1998-09-22 |
| Key words: | pig, Cajun | Category: | Main Dishes |
| ID: | 416 | Updated: | 2005-11-26 21:37:41 |
| Ingredients: | 1 suckling pig, about 15 to 20 lb
1/2 c garlic, peeled and sliced 1/8" thick 1/2 c salt 1/2 c freshly ground black pepper 4 Tbsp (2 oz) cayenne 1-1/4 c olive oil 4 small poultry skewers string |
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| Preparation: | Preheat oven to 325.
Stuff the pieces of garlic under the skin of the pigs legs and body by sliding them in carefully with your fingers. Be careful not to break the skin. Sprinkle about half the salt, pepper, and cayenne on the inside of the pig, then sprinkle the remaining seasonings as evenly as possible over the outer skin. Pin the ears back with small poultry skewers and truss the body and neck cavities with skewers and string. Tuck the front feet under and the back feet forward, then tie together from the underside with string. Set the pig on its side in a raised roasting rack and set the rack in a large roasting pan. Pour half the olive oil over the upper side and place in the oven. Baste after 15 minutes, then 30 minutes, remove the pig from the oven and turn it over, baste with the remaining olive oil and put it back in the oven. Baste very 15 to 20 minutes for the first 2 hours. Allow 15 minutes per pound for total cooking time. |
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| Notes: | from 'The New Orleans Cookbook', Rima and Richard Collins, which I recommend MOST highly.
[ed. not.: a remote reading meat thermometer is of great value for figuring out what's happening inside a closed oven] |
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| Equipment: | poultry skewers, string, remote reading meat thermometer | ||