A new recipe for our star product, OVEN READY suckling pig. There is an infinite number of ways to prepare this product. Since this is suckling pig that is ready to pop in the oven and serve two hours later, you can spend the rest of the time preparing the side dishes.
In this case, we are going to serve the suckling pig with a rich cherry chutney. An ideal marriage of flavours that will delight everyone. (Here you can find other recipes for Oven Ready)
To make this recipe all you need is:
1 oven ready quarter or rack roast
300 g Cherries
1 onion
Olive oil
½ glass of red wine or Pedro Ximénez sherry
30 g Brown sugar
Preparing Oven Ready suckling pig is easy, All you have to do is follow these three simple steps:
1/ Preheat the oven to 200ºC and leave the roast at room temperature. Do not take it out of the bag.
2/ Place the bag on the oven rack at the position given for two hours.
3/ Pierce the bag so that the hot steam can escape. Remove the roast carefully, strain the juice and serve.
To prepare the cherry chutney you need to follow these steps:
1/ Chop the onion into small chunks, put it into a frying pan with salt and poach it in the oil until soft. Careful! You must have the oil on medium/low heat so that it does not burn. To know when you can go onto the next step, you need to wait until the onion becomes a golden colour.
2/ When the onion is properly poached, add the brown sugar and cook until it becomes a light caramel.
3/ After removing the stones, chop the cherries and add them to the onion. Sauté gently and then add the half glass of wine. Leave to cook over a low heat until it begins to thicken.
This sauce can have different textures. If you want to have a thick sauce with no bits in it, all you need to do is leave it to cook until it gets this texture. If necessary, you can blend it.
If, on the contrary, you prefer to find bits of cherry in the sauce, you can take the pan off the heat as soon as it starts to thicken.
If you would like to see other side dishes, just take a look at the following recipes: mango chutney, garlic potato wedges and suckling pig escabeche salad .
You can find OVEN READY suckling pig in our on-ine store: Click HERE
If you want to cook suckling pig in other ways, just take a look at our recipes: cochifrito , suckling pig canelloni , suckling pig carpaccio…
Oven Ready Suckling Pig with Cherry Chutney
Imprimir RecetaIngredientes
- 1 oven ready quarter or rack roast
- 300 g Cherries
- 1 onion
- Olive oil
- ½ glass of red wine or Pedro Ximénez sherry
- 30 g Brown sugar
Instrucciones
To prepare an OVEN READY suckling pig roast, all you need to do is follow these three steps. Preheat the oven to 200ºC and leave the roast at room temperature. Careful! Do not take it out of the bag.
Place the bag on the oven rack at the position given for two hours.
Pierce the bag so that the hot steam can escape. Remove the roast carefully, strain the juice and serve.
To make the cherry chutney, chop the onion into small chunks and poach it in the oil until it is soft. Careful! You must have the oil on medium/low heat so that it does not burn. This process can take about 5 minutes.
When the onion is properly poached, add the brown sugar and cook until it becomes a light caramel.
After removing the stones, chop the cherries and add them to the onion. Sauté gently and then add the half glass of wine. Leave to cook over a low heat until it begins to thicken.