It wouldn’t be summer without a good barbecue or a barbecue without the best suckling pig chops. Don’t miss this simple recipe.
The best summer recipes are those that really let us enjoy the good weather and each other. Simple recipes with no great complications that are very tasty, healthy and nutritious. This week we suggest grilled vegetables and suckling pig chops. A very colourful dish to suit all tastes.
What do you need to prepare grilled suckling pig chops?
- 1 rack of suckling pig cut into chops
- Salt
- 1 bunch of wild asparagus
- 1 courgette
- 1 aubergine
- 1 onion
- 500 g of cherry tomatoes in different colours
- Virgin olive oil.
- Salt to taste.
This time we have chosen seasonal vegetables, such as peppers , onions, aubergine and cherry tomatoes, but any other selection will be perfect. You can include mushrooms, broccoli, artichokes, carrots or any other vegetable that you like. However, we do recommend that you cut the vegetables into super-thin slices to get a nice crisp texture.
Use only a few drops of oil to get a grilled effect, without soaking the vegetables. Add a sprinkling of salt and remove from the heat. Put them on a dish and keep them warm.
Now it’s time to cook the suckling pig chops. Place them on the grill over high heat so that they brown quickly and do not dry out. Turn them over and cook them until golden on both sides.
Finally, remove from the heat and sprinkle with flake salt.
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GRILLED SUCKLING PIG CHOPS AND VEGETABLES
Imprimir RecetaIngredientes
- 1 rack of suckling pig cut into chops
- Salt
- 1 bunch of wild asparagus
- 1 courgette
- 1 aubergine
- 1 onion
- 500 g of cherry tomatoes in different colours
- Virgin olive oil.
- Salt to taste.
Instrucciones
The vegetables listed in the ingredients are optional. For your suckling pig chops, you can choose any vegetable you like… regular mushrooms or another variety of mushroom… artichokes… or broccoli cut into super-fine slices to give them an agreeable crisp texture, or even lettuce hearts, opened up and lightly grilled.
Wash the courgette and aubergine and cut into 1 cm thick slices. Sprinkle with salt and leave to draw out the moisture. While the aubergine is sitting, prepare the other vegetables. Remove the woody part from the asparagus, halve the cherry tomatoes (you can substitute slices of green or unripe tomato).
Pour a little oil over the vegetables and a few drops onto the grill... to prevent them from frying.
Grill the vegetables depending on the variety as each one has a different cooking time.
Remove and keep warm.
Place the chops on the grill over high heat so that they brown immediately and do not dry out. Turn them over to cook them on both sides…
Remove from the heat and sprinkle with flake salt.