Grilled Spanish Suckling Pig Cutlets on Arteflame

Introduction

Experience the authentic flavors of Castile with these Grilled Spanish Suckling Pig Cutlets. The Arteflame Grill’s unique high-heat searing ensures crispy, juicy pork cutlets with a perfect golden crust. After locking in the juices with a 1,000°F sear, we use the reverse searing method on the flat cooktop to bring the meat to the ideal doneness. This method guarantees exceptional flavor, tenderness, and the perfect crispy exterior. Let’s get started on this Spanish specialty!

Ingredients

• 4 suckling pig cutlets
• 3 tbsp unsalted butter
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1 tsp fresh thyme leaves
• 1 lemon, cut into wedges

Instructions

Step 1: Prepare the Arteflame Grill

1. Pour some vegetable oil on three paper napkins.
2. Place the soaked napkins in the grill and stack firewood over them.
3. Light the paper and allow the grill to heat for about 20 minutes.
4. Ensure the center grill grate is at 1,000°F and the flat cooktop is evenly heated.

Step 2: Season the Cutlets

1. Pat the suckling pig cutlets dry with a paper towel.
2. Season both sides with salt, black pepper, smoked paprika, and minced garlic.
3. Rub the cutlets with fresh thyme leaves for extra flavor.
4. Let the seasoned meat rest for 5-10 minutes to absorb the flavors.

Step 3: Sear the Cutlets on the Center Grill Grate

1. Place the cutlets on the center grill grate for a high-heat sear.
2. Sear each side for 2-3 minutes until golden brown and crispy.
3. Move the cutlets onto the surrounding flat cooktop to continue cooking.

Step 4: Finish on the Flat Cooktop

1. Place a tablespoon of butter on the flat cooktop and spread it evenly.
2. Transfer the seared cutlets onto the buttered surface.
3. Cook the cutlets until they reach an internal temperature of 135°F (they will carry over to 145°F after resting).

Step 5: Rest and Serve

1. Remove the cutlets from the grill and let them rest for 10 minutes.
2. Serve with fresh lemon wedges for a bright, tangy finish.

Tips

• Always use butter instead of oil for a richer flavor.
• Monitor the cooktop zones; move the cutlets to cooler areas if needed for even cooking.
• Use a meat thermometer to ensure perfect doneness.
• Grill additional sides like vegetables or potatoes on the flat cooktop while finishing the meat.

Variations

1. Garlic and Herb Cutlets: Add rosemary and oregano to the seasoning mix for a more herbal taste.
2. Spicy Spanish Cutlets: Add cayenne pepper and a drizzle of hot honey for a spicy-sweet contrast.
3. Citrus-Infused Cutlets: Marinate in orange and lemon juice for a fresh, zesty twist before grilling.
4. Smoky Paprika Cutlets: Double the smoked paprika and add a touch of cumin for deeper smokiness.
5. Sherry-Glazed Cutlets: Brush the cutlets with a reduction of Spanish sherry and honey for a unique sweet-savory taste.

Conclusion

Grilling Spanish suckling pig cutlets on the Arteflame Grill takes this classic Castilian dish to the next level. The high-heat sear ensures a crispy crust, while the reverse searing method locks in the juices for unbeatable tenderness. Using butter on the flat cooktop enhances the flavor even further. Whether you're enjoying this dish as a holiday delicacy or a weekend grilling adventure, it’s sure to impress with its smoky, juicy, and perfectly grilled texture.

Best Pairings

• Spanish Rioja Wine: A bold red wine complements the rich flavors.
• Grilled Vegetables: Cook bell peppers, asparagus, or eggplant alongside the pork.
• Garlic Roasted Potatoes: Grilled on the flat cooktop for a crispy, golden finish.
• Crusty Spanish Bread: Perfect to soak up the juices and butter.
• Aioli or Romesco Sauce: A classic Spanish dip to enhance flavor.