The best parties and family meals are those that you can enjoy from start to finish.
Would you like to find out how to do this? Try this easy recipe for suckling pig lollipops.
Time is one of the most precious things in our culture and in most cases when we organise an event or a meal with friends we spend 70% of the time on the preparations and the other 30% on enjoying it. This must change and that’s why we have prepared a simple, easy, delicious recipe so that you can turn this percentage on its head and enjoy yourself with your guests from start to finish. Suckling Pig Lollipops
Suckling pig lollipops is one of those recipes that never fails due to its originality and flavour.
To make them you need one or two rack roasts of suckling pig weighing about 900 g each (depending on the number of guests). You will be able to get about 20 lollipops out of each one.
The rack roast must be deboned. You can do it yourself or order it this way from us so that it’s easier for you.
With just half an hour in the oven at 200°C you’ll get a crisp golden skin with tender delightfully juicy meat inside.
Take out the entire piece, place it on the chopping board and with a well sharpened knife make the cuts that we have marked to separate each individual suckling pig lollipop.
Serve it in an amusing way like we did: add wedge potatoes basted with garlic olive oil and some slices of toast painted with the same dressing. Nobody can resist this mixture of intense flavours.
You can find suckling pig rack roast in our on-line store: http://www.tabladillo.es/producto/carres-de-cochinillo/
Completely debone the suckling pig rack roast. Put it on skewers, making sure they go through to the other side. If you are using wooden skewers, you must first soak them in water to prevent them from burning in the oven. Also, before baking them, cover them with aluminium foil. Preheat the oven to 220⁰C. Place some wooden spatulas in the bottom of a roasting tin so that the skin does not come into contact with the juices. Pour 300 ml of water into the tin and place it in the oven. Half an hour in the oven will be enough for the skin to turn a pretty golden colour and be crisp. But if necessary you can bake it a little longer. Put the rolled meat on a chopping board and with a well sharpened knife cut through the incisions that you made before. Deglaze the juices left in the roasting tin and reduce. Finally, serve the brochettes with potato wedges and garlic bread. ***Serve the lollipops with potato wedges (Cut them into wedges and bake them with a sprinkling of oil and salt while roasting the lollipops. A few minutes before taking them out, baste them with garlic olive oil, made with garlic, parsley and salt.) and garlic bread, which you also baked during the last few minutes of roasting the lollipops. ***SUCKLING PIG LOLLIPOPS
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If you want to cook suckling pig in other ways, just take a look at our recipes: cochifrito , suckling pig canelloni , oven ready suckling pig …