Roast Stuffed Suckling Pig or Piglet
1 9-11.5kg (20-25lb) Pig
3.6kg (8lb) Roast Pork, chopped into small pieces
910g (2lb) Goats cheese
680g (1½lb) Pigs liver
455g (1lb) Chestnuts, roasted and peeled
450ml (16 floz) Olive oil
450ml (16 floz) Red wine vinegar
24 Egg yolks, hard-boiled and chopped
2 tbsp Salt (or to taste)
2 tbsp Pepper (or to taste)
1 tbsp Ginger (or to taste)
1 tbsp Cloves (or to taste)
1 tbsp Sugar (or to taste)
½ tsp Salt
Butcher's twine and needle
Cut the liver into small pieces, saute or boil until cooked, drain and cool.
Finely chop or mince the liver into very small pieces, set aside.
Grind the chestnuts.
Dice the Brie as small as possible.
Combine the roast pork, cooked liver, egg yolks, cheese, chestnuts, and spices and mix thoroughly.
Stuff the pig with the mixture, then using the butcher's twine and needle to sew up the opening.
Place the pig on parchment paper on a large baking sheet.
Cover the ears, the snout, and the tail of the pig with cooking foil, to prevent burning.
Preheat oven to 200°C: 400°F: Gas 6
Combine the oil, vinegar, and salt in a small saucepan and bring to a simmer.
Baste the pig thoroughly with this before placing in the oven.
Roast the stuffed pig for 3½-4 hours, basting thoroughly every 15 minutes, until completely cooked through.
(Use a meat thermometer to guarantee that the center of the roast is over 180°C: 350°F.)
When completely roasted, remove from oven.
Remove the foil from the ears, snout, and tail, then carefully transfer the pig to a large cutting board or garnished serving platter.
Serve with Yellow Pepper Sauce or Cameline Sauce.
Serves 10.
This dish was originally designed to be spit roasted, if you have the inclination and means then that is the way in which you should roast it.
Pourcelet Farci
It should be scalded, washed well and put on the spit.
The stuffing is made from the viscara of the piglet, from cooked pork, cooked egg yolks, a rich cheese, cooked, peeled chestnuts, and good spice powder (var.: and salt), all of this is ground together and put into the belly of the piglet, and the cut is sewn up, then put it to roast basting it with vinegar and good boiling grease and salt, eat it with hot yellow Pepper Sauce - some lazy persons eat it with Cameline Sauce.
from The Viandier of Taillevent
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