French Guianan cuisine or Guianan cuisine is a mixture of Creole, Bushinengue ,Indulge in the sumptuous flavors of French Guiana with our exquisite Cochon de Lait, a traditional delicacy that tantalizes the taste buds with its succulent, tender meat and aromatic spices. This brazed suckling pig dish is a testament to the rich culinary heritage of the region, where local ingredients and age-old techniques converge to create a gastronomic masterpiece. Savor the melt-in-your-mouth goodness of slow-roasted piglet, expertly seasoned and cooked to perfection, accompanied by a medley of vibrant side dishes that complement its exquisite flavor profile. Whether enjoyed as a centerpiece for festive celebrations or as a hearty meal shared among loved ones, Cochon de Lait embodies the essence of French Guiana's culinary excellence and cultural richness. Bon appétit!

Ingredients:

• 1 suckling pig (approximately 8-10 pounds)
• 4 cloves garlic, minced
• 1 tablespoon fresh thyme leaves
• 1 tablespoon fresh rosemary leaves
• 2 tablespoons olive oil
• 1 tablespoon salt
• 1 teaspoon black pepper
• 1 cup white wine
• 2 cups chicken broth or water
• 2 onions, thinly sliced
• 2 carrots, chopped
• 2 celery stalks, chopped
• 2 bay leaves

Instructions:

1- Preheat your oven to 325°F (165°C).

2- Rinse the suckling pig thoroughly under cold water and pat dry with paper towels.

3- In a small bowl, combine the minced garlic, thyme, rosemary, olive oil, salt, and black pepper to create a flavorful marinade.

4- Rub the marinade all over the suckling pig, ensuring it is evenly coated. Allow the pig to marinate for at least 30 minutes to allow the flavors to penetrate.

5- In a roasting pan, place the sliced onions, chopped carrots, and celery. Add the bay leaves to the pan and pour the white wine and chicken broth (or water) over the vegetables.

6- Position the marinated suckling pig on top of the bed of vegetables in the roasting pan.

7- Cover the roasting pan tightly with aluminum foil, ensuring that the foil is sealed around the edges to trap steam and moisture.

8- Place the roasting pan in the preheated oven and roast the suckling pig for approximately 3 to 4 hours, or until the meat is tender and easily pulls away from the bone. Baste the pig occasionally with the pan juices to keep it moist.

9- Once the suckling pig is cooked, remove it from the oven and allow it to rest for 15-20 minutes before carving.

10- To serve, carve the suckling pig into desired portions and arrange on a serving platter alongside the roasted vegetables. Serve hot and enjoy this delectable French Guianese delicacy!

Note:

1- Pork can be swapped with chicken or beef for religious restrictions.

2- You can adjust the seasoning and cooking time according to your taste preferences and the size of the suckling pig. Additionally, feel free to add any additional herbs or spices to the marinade for extra flavor.

Nutritional Values:

here are the approximate nutritional values for each ingredient per serving:

Suckling pig (3 ounces/85 grams):

• Calories: 250
• Fat: 15 grams
• Carbohydrates: 0 grams
• Protein: 26 grams

benefits:Provides high-quality protein, essential vitamins (such as B vitamins and vitamin D), and minerals like iron and zinc. However, it's also high in saturated fat and cholesterol, so it should be consumed in moderation as part of a balanced diet.

Garlic (4 cloves, minced):

• Calories: 16
• Fat: 0 grams
• Carbohydrates: 4 grams
• Protein: 0.8 grams

benefits:Contains compounds like allicin, which may have antioxidant and anti-inflammatory properties. Garlic is also linked to potential benefits for heart health, immune function, and reducing blood pressure.

Olive oil (2 tablespoons):

• Calories: 240
• Fat: 28 grams
• Carbohydrates: 0 grams
• Protein: 0 grams

benefits:Rich in monounsaturated fats, which are associated with improved heart health and may help reduce inflammation. Olive oil also contains antioxidants like vitamin E, which protect cells from damage caused by free radicals.

White wine (1 cup):

• Calories: 120-160
• Fat: 0 grams
• Carbohydrates: 3-5 grams
• Protein: 0 grams

benefits:While moderate consumption of wine may have cardiovascular benefits due to its antioxidant content (such as resveratrol), excessive alcohol intake can have negative health effects, including liver damage and increased risk of certain cancers. It's best enjoyed in moderation.

Onions (2 medium):

• Calories: 44
• Fat: 0 grams
• Carbohydrates: 11 grams
• Protein: 1 gram

benefits:Rich in antioxidants, particularly flavonoids and sulfur compounds, which may have anti-inflammatory and immune-boosting properties. Onions also contain prebiotic fibers that support gut health and may help reduce the risk of certain chronic diseases.

Carrots (2 medium):

• Calories: 50
• Fat: 0 grams
• Carbohydrates: 12 grams
• Protein: 1 gram

benefits:A good source of beta-carotene, which is converted into vitamin A in the body and essential for vision, immune function, and skin health. Carrots also provide fiber, potassium, and antioxidants that support overall health.

Celery (2 stalks):

• Calories: 15
• Fat: 0 grams
• Carbohydrates: 3 grams
• Protein: 1 gram

benefits:Low in calories and rich in water, celery is a hydrating vegetable that provides fiber, vitamins (such as vitamin K and folate), and minerals like potassium. It's also known for its potential to promote hydration, digestion, and cardiovascular health.

Chicken broth (2 cups):

• Calories: 10-20 per cup
• Fat: 0 grams
• Carbohydrates: 1-2 grams per cup
• Protein: 1-2 grams per cup

benefits:Contains essential nutrients like protein, vitamins (such as B vitamins), and minerals (like calcium and phosphorus). It's often used as a base for soups and sauces, adding flavor and nutrients to dishes. However, be mindful of the sodium content in store-bought broths and opt for low-sodium varieties when possible.

Please note that these values are approximate and can vary depending on factors such as the specific brand of ingredients used and cooking methods.