Are you ready to spoil your guests with an impressive dish? With our FENNEK Asado Cross , a fire bowl and this recipe, you can conjure up a delicious suckling pig that will make your barbecue party unforgettable!
Ingredients:
- 1 whole suckling pig (approx. 10-15 kg)
- Coarse sea salt
- Freshly ground black pepper
- garlic powder
- paprika powder
- Chopped rosemary
- olive oil
- For the Salmuera: water and coarse sea salt
Preparation:
1. Preparation of the suckling pig:- Rinse the suckling pig thoroughly and pat dry.
- The torso must be opened to ensure an even grilling result. To do this, you can either split the spine from the inside with a hatchet and rubber mallet, or you can gently separate the ribs from the spine with a knife and then open the torso with a little force.
- Puncture the skin so that the marinade can penetrate, but at the same time some of the liquid can escape. This will make the skin nice and crispy and the meat very juicy. If you make large cuts in the skin, the heat protection is lost and the meat could dry out over time, so we advise against doing this in this case.
- Tip: Remove the membrane from the ribs to allow the marinade to penetrate better.
- In a bowl, combine olive oil, coarse sea salt, freshly ground black pepper, garlic powder, paprika and chopped rosemary.
- For the salmuera: Mix water and coarse sea salt as desired.
- Spread the marinade generously over the piglet, massage it in and allow it to take effect.
- Alternatively, the piglet can also be rubbed generously with salt to achieve an even crispier skin.
- To allow the marinade and salt to work better, the suckling pig can be put back in the fridge overnight. (If it's big enough 😜)
- Securely attach the marinated suckling pig to the serrated profile of the crossbars of the Asado cross using wire or butcher's twine.
- Turn on the fire bowl and light a small fire to ensure the right embers.
- Position the asado cross in front of this fire bowl or the open campfire. There must be enough distance from the embers so that the suckling pig does not burn too quickly on the outside while it is still raw on the inside.
- Determine the heat by holding your hand between the fire and the pig: if you can hold it for 3-4 seconds, the heat is ideal.
- Grill the suckling pig slowly and evenly, brushing it regularly with salmuera to obtain a crispy crust.
- Make sure that the rib surface is facing the fire 2/3 of the time and the rind 1/3 of the time.
- If necessary, the rod can also be positioned upside down in the holder to ensure an even grilling result. However, two people wearing grill gloves are essential for this. You can protect your clothing with a grill apron . The angle of the fire bowl can also be adjusted in several stages.
- The cooking time is about 6-8 hours, depending on the size of the suckling pig.
- When the suckling pig is golden brown and crispy and has reached a core temperature of at least 70°C, remove it from the asado cross and let it rest briefly.
- Then cut into portions and serve with side dishes such as grilled vegetables, potato salad or fresh bread.
PS: The Asado Cross is not only suitable for suckling pig, but also for poultry, game, beef, lamb, classic pork or even fish. Find out more in our videos.
Enjoy your suckling pig from the FENNEK Asado cross and impress your guests with this spectacular barbecue treat! Enjoy!
Recommended products:
FENNEK Asado Cross
Cross brace for FENNEK Asado Cross
FENNEK fire bowl Allround
Heat plate for fire bowl Allround
Lid for fire bowl Allround
FENNEK fire bowl 3Pod stainless steel
BBQ board and cutlery holder including cutting board
FENNEK poker
leather grill gloves
leather grill apron
jet lighter
Link to the video
Do you already know our FENNEK Time ?
Here you will find out in detail why the Allround fire bowl is the ideal grill for this and many other recipes.
