Next to seafood, pork seems to be the most popular choice for supper, tapas, side dish, or most any meal in Spain. Tasty hams and sausages, in all different forms, can be found everywhere, and most of us find them to be nearly impossible to resist.
In case you are sensitive to such a thing, I just want to forewarn you that this post contains photos of sweet little piglets, that look like they are contentedly tucked into bed, but they are actually tucked into….an oven.
There’s also a very easy guide for making the suckling pig at home, muy impressionante.
Now, please don’t blame this all on Henrietta, we asked her to do it. Henrietta is a very talented chef who will come to your abode in Mallorca, in her snazzy little Triumph,
and she and her talented team will make and serve you a marvelous meal.
In addition to the suckling pig, here are a couple of highlights from the meal. I loved this idea for displaying appetizers, in this case, tempura vegetables. She fried up Mai fun noodles {a rice noodle, available in most grocery stores}, and filled a bowl with them, resting the appetizers on top.
I’ve yet to meet a tomato I don’t like on this island and those featured in her Salad Caprese were no exception. Even more delicious, however were the marvelous torn bits of mozzarella.
{okay, fair warning, this is where the graphic photos begin}.
Henrietta loves to prepare roast suckling pig for dinners because she finds people always love the spectacular presentation {Henrietta did her best to be patient with those who couldn’t resist picking at the skin before everything was set up…you know who you are}.
Henrietta’s Roast Suckling Pig
Preheat the oven as hot as you can get it 200 ~ 250 c. {400 ~ 450 degrees}.
Thoroughly wash the pig. Place into your tray with legs underneath the pig.
Score the skin.
Dry the pig thoroughly with paper towels.
Rub salt into the pig skin.
Once the pig has “crackled up” {20 ~ 30 minutes} turn the heat down to 150 degrees c {300 degrees Fahrenheit} and cover pig with tin foil.
Cook pig for 3~1/2 hours then turn oven back up to 250 c. {450 Fahrenheit}, remove the foil and pig should crackle again for 20 minutes.
Carve and serve!
“The typical Malloriquin way is to slice the pig with a saucer” Henrietta writes….I don’t really know what that means, she wrote this for me and I am only now transcribing it. Having tried it, I am guessing that because the meat is so tender you can slice it with a saucer.
The piglet was divine, the meat tender and succulent and the crispy cracklins were positively addictive.
To contact her about catering, or to learn more about her chocolate company, click on Henrietta.
We finshed the meal with delicious Crema Catalan, served with peaches…
and a roaring flambé.
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