Roasted Ibérico Suckling Pig Quarter | Wild Fork
Roast Ibérico suckling pig quarters to achieve crackling crispy skin and incredibly tender meat. A showstopping dish for special occasions.
INGREDIENTS
1 Iberico Suckling Pig Quarter (2-3 pounds)
1 tablespoon orange zest, finely chopped (Navel or Seville work well)
2 teaspoons Kosher salt
1 garlic clove, crushed
1 teaspoon fresh thyme, finely minced
¼ teaspoon black pepper, freshly ground
LET'S GET COOKING!
Set oven to 375°F and pre-heat.
Remove pork from package and dry well with a paper towel.
In a small bowl mix together orange zest, salt, pepper, garlic and thyme.
Use a very sharp knife to make 4 1 -inch slits onto skin, 2 inches apart, being careful not to puncture flesh.
Season pork with orange zest mixture on both sides. Force some of the seasoning into slits lifting the skin a little to season meat underneath.
Place pork on a roasting pan fitted with a rack and cook covered with aluminum foil for 90 minutes. Uncover and continue to cook for 20 -30 minutes until skin is golden brown. Remove from oven and let rest for 15 minutes. Serve some of the meat with a little piece of crispy skin. Enjoy!
USDA recommended internal temperature is 145°F