Suckling Pig in Various Forms Recipe
Suckling Pig in Various Forms
Flavors of Quebec
Total time: more than 2 hours
Preparation time: 15 minutes
Cooking time: 1 1/2 to 2 hours, including the cabbage chips for garnish
Difficulty: Easy
Ingredients for 4 servings
- 4 suckling pig haunches, 120 g (4 oz.) each
- 500 ml (2 cups) creamy mashed potatoes
- 15 ml (1 tbsp.) butter
- 5 ml (1 tsp.) olive oil
- Salt and pepper
Breaded eggs
- 1 liter (4 cups) water
- 15 ml (1 tbsp.) vinegar
- 4 eggs + 1 egg white
- Salt and white pepper
- 125 ml (1/2 cup) bread crumbs
- 15 ml (1 tbsp.) butter
- 15 ml (1 tbsp.) olive oil
- [Pear and almond compote with Port]
- [Olive cake]
- 8 [Cabbage chips]

Preparing the eggs

  1. Bring the water and vinegar to a simmer. Poach the eggs for 3 minutes and drain on paper towel.
  2. Beat the egg white and coat each poached egg.
  3. Season and dip in bread crumbs. Heat the butter and oil and fry the eggs until lightly browned, about 1 minute on each side.

Preparing the suckling pig and presentation

  1. Melt the butter and oil in a skillet. Season the haunches. Sear for 1 minute on each side and finish cooking in a 180° C (350° F) oven for 8 minutes.
  2. Cut 6 lengthwise slices from each haunch. Place 1 slice of olive cake on each plate.
  3. Top with 3 slices of suckling pig, mashed potatoes, a cabbage chip and another slice of cake.
  4. Finish with a cabbage chip, 3 slices of suckling pig and a warm breaded egg.
  5. Serve with the remaining mashed potatoes and the compote. Garnish with herbs of your choice.

An original recipe from Marc deCanck, of La Chronique Restaurant in Montréal

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