Roast Suckling Pig Tacos with Tomatillo–Avocado Salsa | Saveur

Name: Roast Suckling Pig Tacos with Tomatillo–Avocado Salsa | Saveur
Ingredients: 1 (18-lb. or smaller) suckling pig, split and butterflied; 5 white onions, large dice; 1 large head celery, large dice; 6 carrots, peeled and chopped; 1 ⁄ 2 bunch thyme, roughly chopped; 1 cup garlic cloves, smashed; 6 cups apple juice; 6 cups chicken stock; Kosher salt and freshly ground black pepper; 1 medium white onion, peeled and quartered, plus 1/2 white onion, sliced; 14 tomatillos, peeled and rinsed; 2 ripe avocados; 1 ⁄ 2 bunch cilantro, plus more; 1 jalapeño, halved and seeded, plus 1 jalapeño, julienned; 6 bunches watercress; 1 ⁄ 4 cup shaved radishes; Lemon juice and olive oil, to taste; Flour tortillas, to serve; Grilled Corn Salad , for serving

www.saveur.com

Juicy roast suckling pig paired with a sweet corn salad is an inspired combination from chefs Jimmy Bradley and Bill McDaniel, of New York City's The Red Cat.

View Original

Share this recipe:

Ingredients

1 (18-lb. or smaller) suckling pig, split and butterflied
5 white onions, large dice
1 large head celery, large dice
6 carrots, peeled and chopped
1⁄2 bunch thyme, roughly chopped
1 cup garlic cloves, smashed
6 cups apple juice
6 cups chicken stock
Kosher salt and freshly ground black pepper
1 medium white onion, peeled and quartered, plus 1/2 white onion, sliced
14 tomatillos, peeled and rinsed
2 ripe avocados
1⁄2 bunch cilantro, plus more
1 jalapeño, halved and seeded, plus 1 jalapeño, julienned
6 bunches watercress
1⁄4 cup shaved radishes
Lemon juice and olive oil, to taste
Flour tortillas, to serve
<a href="https://www.saveur.com/grilled-corn-salad-recipe/">Grilled Corn Salad</a>, for serving