RECIPE OF THE MONTH
COCHINILLO
INGRIDIENTS
1 SUCKLING ROASTIN PIG
2OZ. PINK PEPPER CORNS
4 STICKS CINNAMON
1 BUNCH ROSEMARY
1 BUNCH THYME
1 GAL. OLIVE OIL
PROCEDURE
START BY BUTCHERING PIG CUTTING HEAD, FEET, AND TAIL OFF. PROCEDE TO SECTION PIG BY CUTTING IN HALF DOWN THE SPINAL CORD, AND INTO DESIRED PORTION SIZE. THEN IN A LARGE POT PLACE PIG, HERBS, SPICES AND OIL TO CONFIT AT 250 DEGREES F. FOR ABOUT 4 HOURS OR UNTIL PORK TENDER. FINALLY DRAIN THE OIL AND PLACE IN BAKING PAN AND ROAST AT 450 DEGREES F. UNTIL CRISPY.
NOTES
IF NECESSARY PIG CAN BE CONFIT UP TO A WEEK PRIOR SERVING. VERY EASY AND TASTY DISH TO ENTERTAIN.
IN THE NEWS
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Del variado mapa gastronómico de miami lo primero que hay que decir es aquello de "crisol de los fogones de Iberoamérica" ...
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