Cochinillo Feast

When prepping for a suckling pig we need to think that every person eats 1.4 lb of raw sucking pig.

• For a party of 6 you will need a 8.4 lbs sucking pig.
• For a party of 8 you will need a 11.2 lbs sucking pig
• For a party of 10 you will need a 14 lbs sucking pig.
• For a party of 12 you will need 2 ea sucking pig of 8.4 lbs..
• For parties of 7,9,11 always use the bigger size. Par example for a party of 7 you will use the 11.2 lbs pig.

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‍The recipe below is for 6 ppl.

For the feast: 

• 1 roasted sucking pig (8.4 lbs)
• 1 big bowl of grilled potatoes (10-12 halves)
• 1 big bowl of Roasted Hen of the wood mushrooms. (10-12 halves)
• 1 big bowl of seasonal vegetables (what ever is on the menu, brocoli, asparagus, brussles sprouts, etc)
• 1 big bowl with 6 halves lemons grilled.
• 1 small bowl full of pickled shallots
• 1 small bowl of with pimenton butter
• 1 small bowl of allioli
• 1 small bowl of salsa verde

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For the sucking pig prep:

• 2 days before. Remove sucking pig from the freezer and let thaw overnight.
• 1 day before. Put the suckling pig on a hotel facing up pan with parchment paper underneath. Season well with salt and drizzle with white vinegar all the inside of the pig.
• 3 hours before service: put the sucking pig in the oven 350 F for 1 hour 30 minutes
• Turn the chicken and put in skin up with a rack underneath.

For the Grilled potatoes:

• Use the cooked potato for bravas, cut them in half and grill them before service

For the Hen of the woods mushrooms:

• Cut hen of the woods in half, drizzle with olive oil and add salt.
• Cook in the oven before service until the mushroom is slightly roasted. drizzle with lemon juice when removing it.
• Set aside.

For the 3rd vegetable:

• Follow the recipe from the book.

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For the suckling pig SERVICE:

• Drizzle the pig with render pork fat. Put in the oven 15 minutes 450 F. Skin should be crispy after this. Put it a longer if need it.
• Put the pig on a wood cutting board with some rosemary and thyme.
• Show the whole pig to the customer and bring back to the kitchen
• Cut the pig in small pieces. Put on a sheet tray.
• Put all the vegetables and pig in the oven to heat up.
• Put the pig back on the cutting board. plate all veggies, sauces, etc..
• Send to the table.

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