Suckling Pig Rice
A flavorful rice that is perfect for a Sunday family meal.
Place <quantity>4</quantity> garlic heads in a skillet. Cut the tips with scissors
Add <quantity>¼<unit>cup</unit></quantity> of water
Cover the skillet with a lid and place it in the oven for 40m until the garlic is soft
Cut off the bottom of the garlic heads and press to extract the softened cloves
Place the garlic in a hand blender jug
Cover the garlic with <quantity>⅓<unit>cup</unit></quantity> of extra virgin olive oil. Blend to get a homogeneous and silky texture, season with salt to taste. The roasted garlic paste is ready
Roughly chop <quantity>500<unit>g</unit></quantity> of peeled ginger
Roughly chop <quantity>500<unit>g</unit></quantity> of habanada pepper
Place the chopped ginger and peppers in a bowl
Add <quantity>600<unit>g</unit></quantity> of rangpur lime juice and <quantity>250<unit>g</unit></quantity> of salt
Add <quantity>300<unit>g</unit></quantity> of mirin and <quantity>250<unit>g</unit></quantity> of the Roasted Garlic Paste
Add <quantity>6</quantity> bay leaves and mix everything with a hand blender until homogeneous. The pork marinade is ready
Place the top half of <quantity>1</quantity> suckling pig on a cutting board, with the back down. Make a cut to split the thorax
Remove the entrails
Make an incision from the throat to the thorax until you reach the spine
Cut along the ribs, keeping the sharp edge of the knife aimed toward the bone to preserve most of the flesh as possible until you reach the spine
Follow the spine until you reach the cheeks
Remove the spine between the ribs and the base of the skull
Repeat the same process on the other side of the ribs. Separate the spine from the flesh and remove the bones
Remove the shoulder by scraping the edge of the knife against the bone
Hold the hock bone firmly and scrape it with the edge of the knife until you get the joint. Twist and remove the bone
The suckling pig is deboned
Prepare a smoker or grill with charcoal or wood chips. Add aromatic fresh herbs to taste
Peel, trim, and roughly chop <quantity>3</quantity> large carrots
Trim, peel, and medium dice <quantity>2</quantity> large onions
Place <quantity>1</quantity> pork carcass on a baking dish and take it to the smoker. Smoke the carcass for 2h
Add extra virgin olive oil to taste to a pot over high heat
Add the chopped vegetables, stir, and put the lid on. Cook for 10m until they are fragrant and releasing the liquids
Turn the heat down to low. Add the smoked carcass and <quantity>3<unit>sprigs</unit></quantity> of rosemary
Cover with water and simmer for 3h to extract maximum flavor
Strain the liquids into another container and discard what’s left on the strainer. The smoked pork stock is ready
Place <quantity>1</quantity> upper half of a deboned suckling pig in a tall container, skin side down, and pour the pork marinade over the meat
Rub the marinade on the suckling pig and fold it in
Wrap the recipient in cling film
Let it rest in the refrigerator for 12h to marinate
Preheat the oven to <temperature>140<unit>°C</unit></temperature>
Place the marinated suckling pig on a baking tray, meat side down, and wrap the ears in aluminum foil
Roast for 2h. The roast suckling pig is ready
Deseed and thinly slice <quantity>¼</quantity> kabocha squash. You can peel it if you prefer
Remove the stems from <quantity>6</quantity> collard greens. Tear them into smaller pieces by hand
Trim and remove the fibers from <quantity>1<unit>cup</unit></quantity> of snow peas. Cut them into chunks
Trim and clean <quantity>1½<unit>cups</unit></quantity> of white button mushrooms. Cut them into eights
Pour half of the strained Smoked Pork Stock into a skillet
Evenly distribute <quantity>1½<unit>cups</unit></quantity> of bomba rice
Cook for 6m and cover with a lid
Melt <quantity>1<unit>tbsp</unit></quantity> of butter in a small skillet
Add the mushrooms and toss to coat them with the butter
Season with salt to taste and cook until they change in color
Add the mushrooms to the rice
Add the sliced kabocha squash and cook until tender and the stock has reduced
Add the snow peas, distributing them evenly
Cover with a lid for 3m to cook the snow peas
Add the collard greens, spreading them evenly. Add the juice from <quantity>1</quantity> rangpur lime
Drizzle with extra virgin olive oil and add the Roasted Suckling Pig
Cover for 3m to cook the rice. The suckling pig rice is ready
Enjoy!
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