Saturday, July 2, 2011

Roast suckling pig ti cochon de lait grille

July 4th is a great American holiday that is enjoyed by everyone natives or not. It's not a Haitian Holiday, but in Haiti we do have  a lot of outdoor gatherings in the summer time, and roast suckling pig is a great favorite for outdoor cooking

The piglet can be roasted on the grill or in the oven. It's usually cooked whole and stuffed, but it can also be split to lie flat on the grill , by breaking the spinal bone with a meat cleaver from head to tail.  Whatever way you decide to prepare it, it should be marinated overnight.

Roast Suckling Pig


1cup of rum
1 cup of sour orange juice
1/4 cup of lime or lemon juice
1/2 cup of oil
2 onions sliced
1 cup shallots sliced
1 heads of garlic crushed
6 cloves of garlic sliced
4 scallions minced
1/4 cup  of salt
2 Scotch bonnet pepper minced
1 tsp of whole peppercorn
1/2 tsp of ground cloves
2 tsp of ground black pepper
2 tbs of mustard
2 bay leaves  crushed
In a small bowl mix together all the ingredients except the rum and sliced garlic.

1--10 t0 15 lbs baby pig with the giblets

Place piglet in a tub remove the tongue and save , remove the eyes and discard, fill the tub with water add a cup of salt , 6 limes or lemons, 4 sour oranges and let soak at least one hour. Rub the skin with the lemons and sour oranges.   Rub inside the pig and and scrub the ears, nose, teeth and feet to remove any remaining dirt.
Rinse thoroughly and pat dry with a towel.
Place piglet and giblets back into the tub, sprinkle the cup of rum over it , let stand for about 10 minutes  then rub the  spices in and out of the body.  Stick the meat with a fork or inject the marinade with a cooking syringe , make some small slits on the skin around the legs and neck and insert the slices of garlic inside the holes and under the skin.  Remove the giblet with the tongue, put them in a bowl. Cover the piglet and refrigerate overnight. Turn a couple of times.


2 lbs of ground beef
1/2 lb of salted pork cut in 1/2 inch pieces
2 stalks of celery minced
1/2 cup of minced green bell pepper
1/2 cup of minced red bell pepper
3 medium tomatoes finely chopped
2 onions minced
2 leeks sliced very thinly
6 shallots sliced
4 scallions minced
6 cloves of garlic mashed
3 sprigs of thyme finely chopped
6 sprigs of parsley finely chopped
2 tbs mustard
1 tbs of tomato paste
1 Scotch bonnet pepper finely minced
3 chicken bouillon cubes
1 tsp of salt
1 tsp of ground black pepper
1/2 tsp of nutmeg
1 pinch of ground cloves
1 stick of butter or 1/2 cup
1/2 cup of Madeira wine
1/2 cup chopped raisins
2 cups of cooked rice
4 cups of bread crumbs

In a large skillet over medium high heat, melt the butter and sear the liver heart, lungs, kidneys,and tongue. Brown on all sides, remove from the pan and put aside.
Add salted pork and brown, then add all the vegetables  and spices and let them release their juices,  add ground beef and brown along with vegetables.
Put the giblet through a grinder or food processor and reduce it to a paste, once the ground beef has browned , return giblets to the pan, mix very well, add wine, continue to mix, check seasoning and remove from fire.
Divide stuffing into two equal portions, add the rice and raisins to one portion and the bread crumbs to the other. 
When ready to cook the piglet, remove from marinade, pat dry, fill the cavity with the rice stuffing,   tie  the legs, cover the ears with aluminum foil , make a ball with foil and put it in the mouth to keep it open during the cooking.  Brush the whole body with oil. Piglet should be cooked at 325- 350 covered for about 2 hours and uncovered during the last hour .  On a charcoal grill  fire must be red with a small layer of ash at all times . For electric grill cook at 300.

Traditionally sucking pig giblets are used to make a stuffing for small turnovers.  Buy  2 packets of good quality frozen puff pastry dough,  tow them and cut into desirable shape and  bake according to manufacturer's instructions.

Bon appetit

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