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.
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Cooking tools:
- Roasting pan
- Roasting rack
- Oven
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Aluminum foil
- Paper towel
Ingredients
- 1 Cube WFF Frozen Garlic or 2 Fresh Garlic Cloves, sliced
- 1/4 teaspoon Freshly Ground WFF Black Peppercorns
- 2 teaspoons WFF Coarse Sea Salt
- 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
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