This is a great way to serve suckling pig
Today is my eldest daughter’s birthday so we will be having the whole extended family over for dinner. This year she has asked for a suckling pig. Come to think of it, she has requested suckling pig dinners for her past three birthdays. I can’t say that I blame her.
What a fun way to entertain!
As I am on a year long Indian diet, curry will of course be on the menu. This year I’ve made what I call a pig snake. I completely boned the suckling pig and then stuffed it with fresh coriander, loads of garlic and ginger, cumin, coriander powder, chilli powder, brown mustard seeds, grated lemon rind, lemon juice, vinegar and red chilli flakes.
I pressed all of the ingredients deep into the flesh so that it really marinates well and then tied it all together as my butcher taught me.
The end result is very succulent meat with amazing flavour.
The bones that I removed were kept as they work as a cooking rack. I place them
at the bottom of the cooking tray and then place my pig snake comfortably on top.
By the way, I did all this three days ago so that the flavours have time to develop.
Suckling pig meat tastes great on it’s own so I don’t recommend smothering it in curry sauce. That said, tonight I will be making my korma sauce, a madras sauce, a patia sauce and a jalfrezi – all of my daughter’s favourites.
These sauces can be found on my site. Just leave out the meat and mix the rest of the ingredients together.
Rather than pouring the sauces over the meat, everyone will be instructed to take a little of each sauce to try. This all sounds very regimented but believe me it’s not. Sauces and wine bottles get passed around the table like mad.
I like to have fun with food. For me, recipes like this pig snake are what cooking is all about. It’s a social thing that should be enjoyed. I hope with this post I have given you a few ideas for your next dinner party.
Be sure to subscribe to my blog if you are a curry fan. I’ve got lots more recipes to come.