Spanish Roasted Suckling Pig with pickled onions, blood orange mojo

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Suckling pig seasoning

(5 lb. all natural ham or picnic)

  • 1/2 cup garlic, minced
  • 2 each Spanish sour oranges, juiced
  • 1 bunch fresh oregano, minced to taste
  • kosher salt
  • 1 cup annato seed oil
  • 1 tbsp black pepper, ground

Mix all ingredients together, except oil. Make incisions into meat side only of fresh ham, leaving skin side untouched. Push seasoning into incisions. Refrigerate 24 hours.

1 hour before cooking, remove from refrigerator and rub oil and kosher salt on skin. In 350 degree oven, cook for 1 1/2 hours covered with foil, do not let foil touch skin. Remove foil, cook for another 45 minutes.

Pickled onions

  • 1 each red onion, julienned
  • 1/2 tsp black peppercorns, whole
  • 1 cup red wine vinegar
  • 1 tsp sea salt
  • 1 tsp sugar
  • 1/2 cup water

Simmer all ingredients for 5 minutes, except water and onions. Let mixture cool. Pour mixture over onions, add water. Refrigerate 24 hours.

Blood Orange Mojo

  • 2 tbsp garlic, minced
  • 2 tbsp shallots, minced
  • 1/2 cup olive oil
  • 2 tbsp oregano, dry
  • 2 tbsp thyme, dry
  • 1 tbsp cracked black pepper, fine
  • 8 ounces fresh blood oranges, juiced to taste
  • kosher salt

Bring oil to a light simmer, shut off heat immediately. Add remainder ingredients. Set aside. Root vegetable 2 lbs frozen yuca, cut 2 qts water 3 tbsp kosher salt Boil yuca in salt and water until tender. Strain. Serve hot, topped with the blood orange mojo.

Enjoy suckling pig with yuca and pickled onions. Yields: 2-4 servings