Cochinillo with Fruits and Vegetables Brought to you by Landers
1 cochinillo, 4-5 kg
2 Tbsp good quality sea salt for the skin
For the Cavity of Piglet
2 Tbsp Extra Virgin Olive Oil
2 Tbsp sea salt
Handful of garlic cloves, smashed
1 Tbsp peppercorn
Lots of fresh thyme
Handful of bay leaves
3 Tbsp Chef Reggie's Aromatic Cooking Wine
For the Sauce
1 kg pork bones/ribs
1/2 kg pork cubes
4 c water
Roasted Fruits and Vegetables
4 potatoes, cleaned, peeled and cut into 4
2 red apples, peeled and wedged
2 red onions, wedged
Salt and pepper
Butterfly piglet by cutting the spine, taking care not to cut through the skin. Press to flatten the piglet.
Rub skin with 2 T sea salt until salt dissolves
Turn the pig belly side up. Wipe the cavity dry.
Brush the cavity with EVOO and rub with sea salt.
Scatter garlic, peppercorn, fresh thyme and bay leaves on the cavity.
For the sauce, lay pork bones on a tray big enough for the piglet. Season the pork bones with salt and pepper, then drizzle with olive oil.
Put a wire rack over the bones. Brsh the wire rack with oil.
Lay piglet, belly side up on the rack.
Drizzle with Chef Reggie's cooking wine.
Bake uncovered in 350°F oven for 45 minutes.
Invert the piglet so that the skin side is up. Cover ears and tail with foil.
Remove pork bones after they become golden, and put in a separate saucepan.
Toast the pork bones with butter, until the butter and bones get browned.
Deglaze the roasting pan with water, scraping as much of the brown bits on the pan and add it in the saucepan. Replace the pan underneath the pig.
Add the pork cubes and 4 cups of water. Simmer and reduce to 2 cups, and add salt.
Add water little by little, simmering after each addition until pork is falling off the bone. This way the taste is concentrated.
Add 2 t sugar, and thicken lightly with roux.
Finish with mixing 1 T butter, then strain.
To the pan underneath the wire rack, put in potatoes, onions, and apples. Season with salt and pepper, then drizzle with olive oil and dab with butter. Roast together with the piglet, or until vegetables are soft.
Put the pig over the pan and continue to roast for another 45 minutes or until piglet skin is golden and crunchy.
Serve the pig on a long platter, with the roast fruits and vegetables on the side.