Roast Suckling Pig
Origin: Buenos Aires
Source: Deidamia C. de Martiarena, 1890
Ingredients
- 1 Suckling pig (chanchito / cochinillo; chancho = pig)
- Butter
- Fine herbs (hierbas finas), chopped
- Onions
- Cloves (clavo de especia)
- 1 Piglet liver, cooked and chopped
- Fresh pork fat (tocino fresco)
- Mushrooms (setas), cooked
- Salt
- Oil
Instructions
- Kill and bleed the suckling pig fully so the flesh stays white.
- Scald half a minute, scrape off the bristles, rub with a coarse cloth and wash repeatedly; remove the feet, leaving the kidneys inside.
- Stuff with butter, chopped fine herbs, clove-studded onions, the piglet liver cooked and chopped with fresh pork fat, and cooked mushrooms, all seasoned with salt.
- Secure the thighs with larding needles and thread on the spit.
- Roast, basting with salted water then with oil so the skin crackles; serve very hot from spit to table with sauces to taste.