Roasted Suckling Pig Recipe
espelette jus, poblano purée, garden cilantro, tomato-braised beans
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Roasted Suckling Pig
Espelette Jus
Poblano Purée
Tomato-Braised Beans
Method
Roasting the Pig
- 1
- 2
Roast the Pig
Place the suckling pig on a roasting rack in a large pan. Roast in the preheated oven for about 3-4 hours, basting every 30 minutes, until the skin is crispy and the internal temperature reaches 160°F (71°C).
Making the Espelette Jus
- 3
Prepare the Jus
In a saucepan, combine chicken stock, espelette pepper, and white wine. Simmer for 20 minutes until reduced by half. Whisk in butter until melted and smooth. Set aside.
Preparing the Poblano Purée
- 4
Roast and Purée
Roast the poblano peppers over an open flame until charred. Place in a bowl and cover to steam for 10 minutes. Peel the skins, remove seeds, and blend with heavy cream and lime juice until smooth. Season with salt to taste.
Cooking the Tomato-Braised Beans
- 5
Sauté and Simmer
In a large skillet, heat olive oil over medium heat. Sauté chopped onion and minced garlic until soft. Add canned beans and diced tomatoes along with cumin. Simmer for 15 minutes, stirring occasionally. Season with salt and stir in chopped cilantro before serving.
