Recipes > Meat > Pork > Porcelletto alla Corradino (Sucking Pig)

Porcelletto alla Corradino (Sucking Pig)

Ingredients

• sucking pig
• veal forcemeat
• suet
• ham
• bacon
• herbs
• 2 tablespoonsful of finely chopped pistacchio nuts
• pinch of spice
• 6 coriander seeds
• 2 tablespoonsful of grated Parmesan
• truffles
• mushrooms
• eggs
• 1 clove of garlic with two cuts
• 1 bay leaf
• sauce piquante

Instructions

Bone a sucking pig, remove all the inside and fill it with a stuffing made of veal forcemeat mixed with a little chopped suet, ham, bacon, herbs, pistacchio nuts, spice, coriander seeds, Parmesan, cuttings of truffles and mushrooms all bound together with eggs. Sew the pig up and braize it in a big stewpan with bits of bacon, garlic, a bunch of herbs and bay leaf, for half an hour. Then pour off the gravy, cover the pig with well-buttered paper, and finish cooking it in the oven. Garnish the top with vegetables and truffles cut into shapes, slices of lemon and sprigs of parsley. Serve with a good sauce piquante. Do not leave the garlic in for more than ten minutes.

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Source

The Cook's Decameron.