Name: Porcelet Cuit à la Broche (Sucking pig cooked on a spit)
Yield: Serves 4
Cuisine: French
Ingredients: 2 onions, finely chopped; salt and freshly ground pepper; 1 sucking pig with its liver, heart and lungs; 200 g/7 oz fresh breadcrumbs; 2 tablespoons chopped parsley; 6 garlic cloves, chopped; 4 egg yolks; 150 ml/5 fl oz dry white wine; 600 g/1¼ lb boneless pork; 400 g/14 oz pork fat; 200 g/7 oz duck fat, melted

Preparation info

Serves
4

Difficulty
Complex

Appears in

Memories of Gascony

By Pierre Koffmann

Published 2012

About

Ingredients

1 sucking pig with its liver, heart and lungs
600 g/1¼

Method

Prepare the stuffing by mincing together the liver, heart and lungs with the pork meat and fat. Add the wine, egg yolks, onions, garlic, breadcrumbs and parsley, season and mix thoroughly. Stuff the piglet with this mixture and sew up.

Put the piglet on a spit in front of the fire and roast for 4 hours, turning it constantly and basting with the duck fat to prevent the skin from crackin

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Ingredients

Method

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