A perfect autumn recipe: crisp roast suckling pig with a mild red fruit sauce.
Even though the weather has still not changed, we have officially welcomed in autumn. And even though the sun is still shining every day, we are starting to want to change: change our wardrobe, change our look and, of course, change our eating habits. Who isn’t starting to look forward to hot dishes with that smell of Sundays wrapped up in a blanket watching a film? Of course we are! That’s why today we are bringing you a perfect recipe for these in-between days: lightly spiced roast suckling pig with a 100% crispy skin, served with a mild red fruit sauce.
For this recipe you will need:
2 deboned suckling pig rib roasts
(you can also find it as rack roast of suckling pig)
Strawberries or raspberries
Preheat the oven to 180ºC while preparing the roast. The first thing you need to do is to season the inside of the deboned ribs with salt and pepper. Next, roll it up and tie the roll with string so that it keeps its shape. When the oven is hot, put the roast in the roasting tin with a little water (approximately one glass) and roast for 1 hour. After this, raise the temperature to 200ºC and leave it until it browns. When it is golden brown, take it out of the oven and let it rest for a few minutes.
While the roast is resting, you can start to make the sauce.
First, poach the shallots in the frying pan with a knob of butter and a drop of oil. Leave it on low heat until the shallots are soft and a golden colour. Then add a dash of balsamic vinegar to the frying pan with the chopped fruit. Careful! Keep back some whole fruit to decorate the plates. Cook it all together for about 10 minutes or until the sauce thickens. Then it is time to take it off the heat and strain it.
At this moment, there’s nothing left to do but to put it on the plates.
Cut the string on the roast and slice it into not too thin portions, without letting it unroll. Put one or two slices on each plate and pour over the sauce.
As a serving suggestion, we recommend you to use some pieces of whole fruit to add a dash of colour to the plate!
Find the piglet carré in our online store: ClickHERE
Roast Suckling Pig with Red FruitImprimir Receta
- 2 deboned suckling pig rib/rack roasts
- Strawberries or raspberries
- 2 shallots
- 1 glass of water
Season the suckling pig loin with salt and pepper after boning it. Roll it up and tie the roll with string.
Preheat the oven to 180⁰C and roast the meat in a roasting tray with a little water for 1 hour. Then raise the temperature to 200ºC until it browns as much as you like.
Take it out of the oven and leave it to rest. Take off the string and cut it into slices of the thickness you prefer.
Deglaze the roasting tray with the juices that came out during cooking.
Poach the shallots, seasoned with salt and pepper, with a knob of butter and a drop of oil until they are soft.
Add a dash of balsamic vinegar and the fruit (saving a few for decoration) and leave it to cook for 10 minutes, or until the sauce thickens.
Remove from the heat and strain.
Put the slices of roast meat on the plates and pour over the red fruit sauce.