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Suckling Pig Creole Recipe

suckling pig

Roast Suckling Pig is one of the most typical dishes throughout the Caribbean

Suckling Pig Creole Recipe Ingredients:

  • 1 Suckling pig
  • 1 pint pig’s blood
  • 1 head garlic
  • ½ lb onions
  • 1 teaspoon pepper (black)
  • 2 teaspoon thyme
  • 1 tablespoon salt
  • ¼ cup oil
  • 2 slices bread (soaked)
  • 1 tablespoon red wine
  • 1 fresh hot pepper
  • 1 teapsoon salt
Suckling Pig Creole Recipe Instructions :

Scrape, clean and wash suckling pig. Pat dry with clean cloth. Using half quantity of garlic, crush finely and mix with (1 tablespoon salt), black pepper, thyme and 1 tablespoon oil rub pig in and out well with seasonings. Allow 2-3 hours covered. Chop onions and fresh pepper finely. Add I teaspooon salt and balance of garlic, finely crushed. Heat oil in skillet, add onion mixture and saute for a few minutes, then add wine and stir for a couple more minutes.

Then add blood, stirring all the time. When mixture is fairly firm, remove from fire and cool. Stuff pig with this mixture, sew and truss with forelegs skewered back and hind legs forward-Put a small potato in pig’s mouth. Place on rack in dripping pan with 2 pints water in pan. Bake at 325F for about 4-5 hours or until cooked.

Recipe by: Chef Yolande Cools-Lartigue; Author of The Art of Caribbean Cooking.

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