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What's Cooking - Roast Suckling Pig with Cranberry Cherry Compote

5:56 PM, Dec 14, 2012   |    comments
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Roast Suckling Pig with Cranberry Cherry Compote

One Suckling Pig 8-12 lbs 
1 Cup minced fresh Garlic
½ Cup fresh chopped Rosemary
½ Cup fresh chopped Parsley
½ Cup Kosher Salt
1 Cup good quality Olive Oil

Prepare piglet by washing, then patting dry the skin of piglet. Then thoroughly season cut side with fresh garlic, chopped fresh parsley and rosemary, Kosher salt and freshly cracked black pepper. Generously salt the skin side.

Lay pig skin side up when doing half pig, pose on belly with 4 legs out if roasting whole. It is best to have air circulation around piglet. Placing rosemary branches in the bottom of the pan not only imparts a delicious aroma but also slightly lifts piglet from pan bottom.

Preheat oven to 425 degrees. Set timer for 20 minutes. At 20 minutes, reduce roasting temp to 325 degrees. Roast approximately 25 minutes per pound or until internal temperature reaches 160 degrees.

Cranberry Cherry Compote

1 bag of fresh Cranberries
1 Cup Water
1 Cup dried Michigan Cherries
1 C granulated Sugar
1 Orange, zested, fruit chopped

Mix water, chopped orange and sugar, bring to boil. Add cranberries. Cook approximately 3 minutes until they pop. Macerate with whisk, drain excess liquid, add dried cherries and zest. Cool and serve with roasted meats.

Chef Laurel Deruda
Honey Creek Inn
Cannonsburg, MI

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