Baked suckling pig: the recipe to make it at home, crispy on the outside and tender on the inside

Illinois baked pigglet it’s a second hearty and delicious, perfect to bring to the table for a festive lunch or for a dinner in the company of friends. It is a dish enhanced by slow and prolonged cooking that is prepared here with the shoulder and loin of suckling pig, especially tasty and succulent cuts.

To obtain a delicious result, we suggest that you do not deprive the pig of the Cortex which, in addition to being very tasty, will fulfill the double function of making the meat even tastier, thanks to the fat it contains that will melt during cooking, and of preserving it from high temperatures by preventing it from drying out in the oven.

Once the suckling pig is placed in the pan, all you have to do is massage the skin, facing upwards, with a mixture of spices and aromatic herbs, and then brush it several times with the melted butter or with butter: an essential step to make the crust shiny and crispy.

Thus, you will obtain an exquisite dish with an intoxicating aroma, to be drizzled with its own cooking juice and served with a portion of baked potatoes. We have seasoned the meat with salt, pepper, fennel seeds, marjoram and chopped rosemary needles, but nothing prevents you from opting for another aromatic mixtureperhaps based on smoked paprika, thyme, juniper berries, star anise or nutmeg.

If you wish seize the times, you can also put the suckling pig in the oven a few hours in advance and then heat it for 5 minutes on the grill, just before serving: it will still be delicious. We recommend leaving the skin on, but for lighter yield you can always remove it, cut it into strips, and then store it in the freezer: you can then use it to cook irresistible beans with pork rinds.

Discover how to prepare suckling pig in the oven following the step-by-step procedure and advice. If you liked this recipe, also try the crispy bacon or the baked pork knuckle.

How to prepare roast pork

Rub the meat with a sheet of absorbent kitchen paper to remove any residual juices and place in a large skillet skin side up. 1.

With the help of a lighter, remove the residual bristles. 2.

Brush the crust with the melted butter 3.

sprinkle with salt 4.

Season with ground pepper 5.

Add the herb mixture 6.

massage with hands 7 flavor the meat well and bake at 210 °C for about 40 minutes.

Once the time has elapsed, remove the suckling pig from the oven and paint the crust with more melted butter 8; then lower the oven temperature to 180 °C and continue cooking for about 2 hours.

Meanwhile, dedicate yourself to the garnish: clean the potatoes with a brush to remove any dirt residue 9 and rinse them well under running water.

Dry them with a clean kitchen towel and cut them into thick wedges with the whole skin. 10.

Arrange the potatoes in an oiled pan eleven.

Take the suckling pig out of the oven 12 and let it rest for a few minutes at room temperature so that it does not fall apart when cut. Meanwhile, cook the potatoes in the oven at 210°C for about 30 minutes, adding salt only when cooked.

After the time has elapsed, cut the meat into pieces with a very sharp knife. 13.

Strain cooking juices through a fine mesh strainer 14.

Arrange the roast suckling pig with potatoes on a serving plate, sprinkle the meat with its own cooking juices fifteen and serve it well.

storage

Baked suckling pig can be kept in the fridge, in an airtight container, for 2-3 days Maximum.