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This past Saturday I did a small lunch at one of my favorite wineries in Napa Valley, Schramsberg. I have always cherished this historical property since my first visit in 1997. Not only do they make the most amazing sparkling wines, they also produce a wonderful red wine, J Davies, which is made with estate grown Diamond Mountain Cabernet Sauvignon. The event was part of the Culinary Institute of America’s Hall of Fame induction. Schramsberg was being honored this year. I prepared a braised suckling pig in a cazuela, a traditional Spanish baking dish made of terra cotta. The pairing was a hit and I wanted to share the recipe with everyone.
Cazuela of Suckling Pig, Ancho Peppers and Sun-dried Cherries
30 pound suckling pig
2 cups sundried cherries
10 ancho peppers, stem and seeds removed
5 heads of garlic split
2 onions split in half
a handful of flat leaf parsley
1 tablespoon of Mexican oregano
3 bay leaves
2 quart chicken stock or pork stock
salt and pepper
If you have a large enough cazuela you can do the pig whole. If not start by breaking down the pig, remove the kidneys and tenderloins, quarter the pig into shoulder and leg pieces. I used the head, ribs, and shanks to make a pork stock. While the stock was simmering I brined the pork. The stock and brine were a six-hour process. This step can be skipped, but the pork stock was so good.
Preheat the oven to 400°F. Place the pork in the cazuela, while doing this add the cherries, peppers, garlic, onions, and herbs distributing them evenly in the baking dish. Season the meat generously with salt and pepper. Pour the stock in the cazuela leaving the top quarter of the skin exposed. Place a piece of parchment paper on top of the pork and cover the baking dish with foil. Place the cazuela in the oven and bake for 1 hour. After an hour reduce the temperature to 325°F and bake for 5 hours. Remove the cazuela from the oven and allow the pork to rest for 30 minutes. Take the pork out of the pan and remove any onions, garlic and herbs from the broth. Ladle the broth into a saucepan and simmer. Season to taste with salt and pepper. Slice the pork and serve with a generous ladle of sauce.
Enjoy with a glass of J. Davies 2005 Cabernet Sauvignon.
