John Myers
Suckling Pig Quay
The perfect suckling pig quay recipe with a picture and simple step-by-step instructions.
- 1 Suckling pig fresh and not cured about 35KG)
- Salt
- 20 piece Onions
- Sweet paprika
- Pepper
- Amount of water depending on the size of the pig
- 1 liter Rapeseed oil
- Here is a rustic and delicious preparation of a suckling pig or piggy bank 😉 Order the pig fresh and ready at the butcher you trust. Now we put the pig in a brine. This means: fill a large container with water and stir 50 grams of salt per liter of water. Score the pork skin. Now put the pork in the brine and let it steep for at least 12 hours. Peel the onions and quarter them with paprika and pepper. Take the pork out of the brine on the grill day and fill the belly with the onion mixture and then close it tightly. Now heat up the suckling pig grill with charcoal and bring the piglet into position. Gradually add beech wood and grill the piglet comfortably and in peace. Brush with rapeseed oil every now and then. With the size given here, it took about 9 hours. Another tip: If you don’t have a large container, put the pig in the bathtub: -D please, please let the wife and children know 😉
Facebook Comments