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Monday, September 9, 2013

Roti d'Epaule de Porcelet / Roasted Shoulder of Suckling Pig


Shopping is a passion for me. Shopping for clothes. Shopping for accessories. Shopping for furniture. But most especially, shopping for food. I grew up in a household where the appreciation for food and cooking was highlighted. At a young age, I was exposed to life's finest, but I also enjoyed simple delicious dishes. When I was 16 years old, I lost my mother and that's when I started getting serious about cooking my own food. I remember times when I would yell at my mom from the kitchen with a cooking question, only to realize that she wasn't resting in her bed anymore. My then-boyfriend / husband now was in the picture and I liked practicing my recipes on him. As I became a wife and a young mother, my love and role as a provider took a bigger place in my life. But I realize that it wasn't as big as it is now. I've realized that I've come to an age where I appreciate knowing where the food in my plate comes from and making amazing dishes with it. Going to the grocery store or market has become a once, twice, even thrice weekly habit. I get ingredients for our family favorites, go with the seasonal flow, and sometimes stumble on new food items. It's always exciting to find new things to work on, to start from scratch, research, and come up with new dishes which eventually become new family favorites! :)



Epaule de Porcelet / Shoulder of Suckling Pig



Transfer the piglet shoulder to a baking dish. Season generously with salt and black pepper.



With a sharp knife, make several slits and fill them with garlic.
Drizzle with olive oil and bake in a 180 degrees Celsius preheated oven for 2 hours.



Remove from the oven and rub all over with mustard.
Transfer back to the oven and continue to bake for 10 minutes.



Remove from oven and let meat rest for at least 5 minutes.
Serve and enjoy!



 Lunch is served: Roti d'Epaule de Porcelet and Steamed Green Beans

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