Roasted Suckling Pig Leg with Dried Fruit Sauce
The recipe is not new. The dish is one of the favorite and I cook it often, I decided to publish this recipe, which I think will be appreciated by those who love meat, combined with the sweet fruit.
- Leg suckling pig `~ 1200g
- 3-4 cloves garlic
- 1 tbsp coarse sea salt
- 1 rosemary sprig (10-12cm)
- 7-8 sage leaves
- 2-3 parsley sprigs
- 1 small hot pepper (seeded)
- 1-2 shallot onions (chopped)
- 5-7 black peppercorn (crushed)
- 2 bay leaves
- 250 ml Champagne (Cava, Spumante, White wine)
- Rub the meat with coarse salt, wrap in foil or put in a bag and leave in the fridge for a day.
- Grind in a mortar or finely chopped with a knife all the herbs, garlic and onions - shallots. Clear excess salt from the pork and rub the mixture, put in a bag and leave again at night in the fridge.
- Clean off spices and herbs. Add Champagne (white wine) and place in refrigerator for at least another 12 hours.
- Dry with paper towels (clean off spices) and put on baking sheet (in the patch) with a grid on the bottom of which pour water or wine (you can bake just a patch, pre-filling 2 tbsp. olive oil), add a few cloves of garlic and a few sprigs of thyme.
- Bake pork in preheated oven to 175 C at the rate of 35-40 minutes per 1 kg of meat, occasionally greasing the separated juice.
- For 5 - 7 minutes before baking, sprinkle the meat through a strainer with icing sugar and put another 5 - 10 minutes in the oven.
- 150 g dried fruit (figs, apricots, prunes, cranberry, etc)
- 200 ml Champagne extra brut (Cava, Spumante, White wine)
- 100 ml sugar
- Soak dried fruit in champagne (brandy) at least 3 hours.
- Pour into a saucepan, add sugar and champagne, and boil, stirring to boil over medium heat until sugar is dissolved.
- Add dried fruit, then increase the heat, boil, then reduce heat and simmer to 10 minutes.
Thoughts and Ideas
I do not insist that such a long way to marinate meat is the most correct or best. I do not take suckling pig meat in its natural form because of the specific taste and smell; this is why the process is so lengthy. The only thing that "kills" this taste was garlic in large numbers, which I very rarely use in food and in very limited doses. I heard that you can soak pork in vinegar, but vinegar does not suit me too, so it remains only a "long marinating." However, this does not mean that we should "blindly follow" my advice. First, you need to navigate to your own taste in cooking meals and choice of spices. So for those who like a more "natural" meat, you just need to reduce the time of marinating, or even decide whether to marinate or not.
I think in this way not only can bake a pig, and pork ham, shoulder blade or a piece of flesh. I will say, this way deserves special sauce compliments perfectly not only with pork but also poultry, a duck in particular. If you prefer less sweet sauce, it is necessary to subtract the amount of sugar, say up to 75 g, and let simmer a little longer, that would have evaporated slightly wine and the sauce thickens slightly. To reduce the sweetness as it is possible to add a little citric acid. Although if you take the Champagne Extra brut is, IMHO, acid is sufficient. Cooking time depends on the desired degree of deep-fried.