Roast Suckling Pig with Caramelized Belgian Endive

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Ken serves this roast pig with little individual gratins of sweet potatoes, pureed and topped with a layer of grated Beaufort cheese (or Gruyère or Emmenthaler) and finished under the broiler.

He cooks the Belgian endive sous-vide, or in a sealed plastic bag, before caramelizing them in butter and sugar, because the bag prevents any oxidization, or discoloration, of the endive and keeps the moisture to a minimum so that the endive needs no wringing out before finishing.

Ingredients

Method

Mix together the oil, thyme, ginger, parsley, and garlic and rub all over the pig. Keep turning the pig in the marinade and rubbing it over the pig for at least 6 hours or overnight.

Wire the pig to a spit and roast it over a wood or hardwood charcoal fire for 4 to 6 hours, depending on the size of the pig. It will be done when the legs feel tender, move easily in their joint, and any juices, which emerge when a skewer is stuck into the thickest part of the leg, run clear. Then scrape away the fire so that the pig stays only warm. Let the pig rest, still turning, for 30 minutes. Carve and serve with the caramelized endive.

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