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3h 30 mins
6 people
Javier is a Basque born, trained chef and hospitality professional, owner of Basco Fine Foods, a Spanish food and drink importer based in Yorkshire. He regularly runs client food and drink events around the country and he is a course tutor at Hartingtons of Bakewell cookery school. Javier’s passion lies on bringing quality Spanish ingredients and recipes to as many people as possible.
Twitter: @bascofinefoods
Instagram: @mrbasco
10 mins 4 people
15 mins 2 people
10 mins 4 people
45 mins 2 people 10 mins 4 people
1h 40 mins 8 people
3h 20 mins 6 people
4h 4 people
Hola! My name is Javier De La Hormaza, a Basque born, adopted Yorkshire man, trained chef but lifetime cook, lover of food without gels or froths, hospitality professional turned food importer. Hope you enjoy my blog!
23 May 2023
5 February 2023
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This is the best suckling pig recipe I’ve made. The crackling is super-crunchy, the meat just falls apart and the prep work is minimal. There is no need to score or puncture holes in the skin. The day before, the suckling pig is poached in the oven for 3 hours in a bed of vegetables, aromatic herbs, wine and stock until the meat is soft and tender. The cooked suckling pig is then sandwiched between two baking trays with some weights on top, pressing the meat down and kept in the fridge overnight. The next day you only need to light your barbecue, brush the suckling pig with oil and cook for about 10 minutes on each side or until crispy. My search is over for the perfect suckling pig recipe.