All recipes

This recipe is for experts

Gaspor Farms Marinated Suckling Pig

20 minutes Cook time 60 minutes Prep time 6 servings




In The Oven

  1. Clear the top of the ribs and clean the bone for an attractive presentation. Using a knife, score the fat on top in a diamond pattern to ensure even cooking.
  2. In a saucepan, combine soy sauce, peeled and minced garlic and honey and reduce by half. Stir in olive oil and let cool.
  3. Brush the rack with soy marinade, seal in a sous vide bag, and refrigerate for 3 days to allow the marinade to fully penetrate and tenderize the meat.
  4. Take the meat out of the bag and remove any excess marinade. In a skillet set over high heat, add oil and sear rack on all sides, taking care not to burn the marinade. Add the knob of butter and baste rack using a spoon.
  5. Bake for another 10 to 15 minutes at 190 °C (375 °F), turning the rack a few times until the core temperature reaches 52 °C (124 °F).
  6. Remove meat from the oven and let rest on a rack for 10 minutes before carving.
  7. Cut each rib, season with salt and pepper, and serve one rib per guest.

Nutritional value (per serving)

  • 399 calories
  • 41 g of protein
  • 21 g of fat
  • 11 g of carbohydrates
  • 1 g of fibre
  • 4 g of sugar
  • 3114 mg of sodium
Back to top