Cochon de Lait (Pit-roasted Pig) with Apple-Raisin Rice
Cochon de lait is a Cajun treat, often cooked in a pit in the ground. The average home oven is not large enough to accommodate an entire 30-pound pig; if you don’t have access to a large commercial oven or are not familiar with pit cooking, substitute a boneless hind leg of pork and follow the same procedure, pushing the stuffing into a pocket you cut in the meat.
Rice is a mainstay in New Orleans cookery. For the holidays, celebrated New Orleans chef Frank Brigtsen dresses his up with green apples, raisins, and his Creole seasoning mix.
Ingredients
- Cochon De Lait
- Onion - 5 cups, chopped
- Granny Smith Apple - 4 cups, diced unpeeled
- Seedless raisins - 2 cups
- Garlic - 2 tablespoons, minced
- Bay Leaves - 3, crumbled
- Dry seasoning mix - 4 tablespoons (recipe below)
- Suckling Pig - 1, approximately 30 pounds, dressed
- Vegetable Oil
- Natural Gravy
- Pork drippings - (above)
- Pork Stock - 2 quarts (alt. water)
- Pork fat - 2/3 cup (drawn off the pig as it cooks)
- All Purpose Flour - 1/2 cup
- Yellow onion - 2 cups, finely diced
- Dry seasoning mix - 2 cups (recipe below)
- Garlic - 1 teaspoon, minced fresh
- Brigtsen’s Dry Seasoning Mix
- Black Pepper - 4 tablespoons
- Salt - 3 tablespoons
- White Pepper - 2 tablespoons
- Paprika - 2 tablespoons
- Garlic - 2 tablespoons, granulated
- Cumin - 1 tablespoon, ground
Instructions
Toss the onion, apple, raisins, garlic, bay leaves, and dry seasoning together to make a stuffing. Season the cavity generously with more the seasoning mixture, then fill with the apple stuffing. Sew the cavity closed with a large needle and kitchen string. Cover the tail, ears, and snout with foil. Place a wood block or ball of aluminum foil in the pig’s mouth to hold it open during cooking. Rub the pig with vegetable oil. Place the pig in a roasting pan with the front legs stretched forward and the high legs stretched forward along the body. Roast at 225 F for about 6 hours, to an internal temperature of 185 F. After the second hour, baste the pig once every hour with pan drippings.To prepare the natural gravy: Remove the pig from the roasting pan. Pour off the fat, reserving. Place the pan over high heat on top of the stove. Deglaze with the stock or water, scraping any brown bits from the bottom of the pan. Bring the liquid to a boil, reduce the heat, and simmer 10 minutes. Strain. Pour the pork fat into a heated sauce pan and stir in the flour. Whisk constantly until the roux turns chestnut brown, then add the onions. When the onions become soft, add the seasoning mixture, garlic, and strained pork stock. Simmer 30 to 40 minutes.To serve: Remove the foil and wood block. Place the pig on a serving tray and place a small apple in its mouth. Carve and serve with natural gravy and apple raisin rice.Brigtsen’s Dry Seasoning Mix4 tablespoons black pepper3 tablespoons salt2 tablespoons white pepper2 tablespoons paprika2 tablespoons granulated garlic1 tablespoon ground cuminCombine all the ingredients. Store tightly covered at room temperature. Use as an all-purpose seasoning.
