Confit Suckling Pig Recipe

Cooking Directions

• STEP 1.Preheat the oven to a low temperature and prepare the suckling pig by removing any excess fat and seasoning it with salt, pepper, and your choice of herbs and spices.
• STEP 2.Place the pig in a large roasting pan and cover it with rendered pork fat or duck fat. Make sure the pig is completely submerged in the fat.
• STEP 3.Slow-cook the pig in the oven for several hours, until the meat is tender and easily pulls away from the bone. Baste the pig occasionally with the fat to keep it moist.
• STEP 4.Once cooked, remove the pig from the fat and let it rest for a few minutes. Increase the oven temperature and place the pig back in the oven to crisp up the skin.
• STEP 5.Serve the Confit Suckling Pig with roasted potatoes and a tangy sauce. Enjoy!

Cooking Tips

• To achieve the best results, it's important to use a young suckling pig for this recipe.
• If you don't have access to rendered pork fat or duck fat, you can use a combination of olive oil and butter.
• Make sure to baste the pig regularly while it's cooking to keep it moist and flavorful.
• For extra crispy skin, you can finish the pig under the broiler for a few minutes after it has rested.
• Leftover Confit Suckling Pig can be stored in the refrigerator for up to 3 days. Reheat it in the oven to maintain its texture and flavor.

Storage and Serving

• Leftover Confit Suckling Pig can be stored in an airtight container in the refrigerator for up to 3 days.
• To serve, reheat the pig in a preheated oven at a low temperature until warmed through.
• Serve the Confit Suckling Pig with roasted potatoes and a tangy sauce for a complete and delicious meal.