Roasted Suckling Pig with Mushroom Stew - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
- 2 tablespoons/30ml sea salt
- 1 tablespoon/15ml peppercorns
- 6 sprigs fresh rosemary, minced
- 4 cloves garlic, peeled
- 4 sprigs fresh thyme, leaves minced
- 1/4 cup/60ml olive oil
- One 8-pound/4.2 kg suckling pig, cut into pieces
- 4 shallots, halved
- 2 heads garlic, halved horizontally
Instructions
- Preheat the oven to 425 degrees F (220 degrees C).
- For the roasted pig: Mash together the salt, peppercorns, rosemary, garlic and thyme with a mortar and pestle or in a food processor. Slowly add the olive oil to make a paste.
- Score the skin of the pig and rub with the herb mixture, making sure to get inside the skin. Place the pieces of meat in a large roasting pan. Add the shallots, garlic heads and 2 cups (500ml) water to the pan. Cover with foil. Roast for about 2 1/2 hours. Remove the foil during the last 30 minutes of cooking and baste often with the pan drippings until the skin is crispy and golden brown.
- For the rapini: Saute the rapini in butter and season with salt and pepper. Keep warm.
- Serve the roasted pig with a ladle of Mushroom Stew and the rapini.
- Cook's Note: Ask your butcher to cut the suckling pig for you.
- Place the dried mushrooms in a bowl and cover with water. Let soak for about 15 minutes.
- Heat some oil in a cast-iron casserole over medium heat. Add the shallots and saute until softened, about 5 minutes. Add the button mushrooms and cook until browned, about 5 minutes. Add the garlic, and then the ketchup, and continue cooking for a few minutes.
- Strain the rehydrated mushrooms and reserve the soaking liquid. Give the mushrooms a quick chop and add to the pan. Cook for 5 minutes. Add the reserved soaking liquid and season with salt and pepper. Cook until the sauce has thickened, about 20 minutes.
- To serve, sprinkle with parsley and garnish with pecorino.
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