Roasted in a bag in a bain-marie
-Step 1: place the portion of suckling pig in a bag suitable for packaging and vacuum cooking, add oil, salt and pepper, and shrink the bag in boiling water for 1 minute.
-Step 2: once the piece is prepared (or several, according to our taste or need), we place it in a water bath at 70º C for 12 hours, after which we let it cool and reserve.
Candied in oil
-Step 1: We place the pieces of piglet, previously salted, in a deep tray, appropriate to the quantity and size of the pieces that we are going to make.
-Step nº2: we add some whole garlic, some bay leaves, a sprig of parsley and cover it with raw olive oil.
-Step nº3: put it in the oven for at least 10 hours at 80ºC. Let cool and reserve.
Both the oil packaging and the candied can be done well in advance, it is ready to give the final touch
Once cooked, we can treat it in different ways:
1: we place it in a baking tray and we gratin it for 15 minutes so that its crust becomes crispy while it is taking that precious golden color. You can add half a glass of white wine so that the crust reaffirms.
2: we can debone it, trying to maintain its shape (we must take special care with the bark), press it on some weight for 2 hours and roast it in the oven for 20 minutes at 250 degrees.
3: boneless, we can serve it and fry it in a frying pan or fryer on the hot plate, with the crust down.
Surprise with a suckling pig of quality and flavor with a contrast of colorful and innovative sauce, let your imagination and good taste help you.
Try one of these types:
-Ginger sauce: a bit of grated ginger, half a glass of red wine and a tablespoon of strawberry vinegar.
- Bitter orange sauce with honey and fried garlic.
- Tropical sauce with roasted peppers, pineapple and raisins.
The fried piglet is a perfect solution to put on your table a quality product with exquisite flavor and worthy of the most demanding palate /Taste, in a minimum time.
-Step 1: Chop the piglet, add salt, garlic (to your liking) and a little of parsley.
-Step 2: Leave it to marinate for a quarter of an hour and fry it in a frying pan or in a deep-fryer with the oil (abundant) at medium temperature at the beginning in order to cook the meat (of) inside (for 8-10 min).
-Step 3: now give it a heat stroke so that it browns and its crust become crispy… delicious.
In some areas of Spain, the fried piglet is previously seasoned with paprika, or other products such as onions, wine, peppers, aromatic herbs, etc, are added.
Sure it is great but it subtract flavor to a fine and delicate meal.
Step 1: place the piglet or the piece that we want to cook, previously salted, downward skin, in a baking tray with half a glass of water, two or three garlic (it is not necessary to remove the skin), a branch of parsley and put some olive oil on top.
Step 2: Put it in the oven preheated to 180 degrees, after 45 minutes turn it over and the roast has to continue another 45 minutes more. Once this time is passed, raise the temperature to 230-250 degrees and add a glass of white wine on the skin so that it reaffirms and browns.
Step 3: it is kept at this temperature for 10 - 12 minutes, after which the oven is turned off and the door is opened so that the bark, already firm and golden, does not soften.
The piglet / sucking pig/ as a final product, can be presented in many ways. We suggest these two:
-Fried, the famous “cuchifrito” o cochifrito.
-Roasted, the usual one/ the every time one.