Post by tassi on Oct 11, 2008 22:56:50 GMT -6
Roast Suckling Pig
about 12 servings [ i make half measure and cook the stuffing in a casserole in the oven] along with half the pig using only half the ingredients.. it works just as well.. and the crackling is superb..
1 (15 pound) suckling pig ~ or half
Kosher salt and cracked black pepper
1/2 cup chopped garlic
1/2 cup finely chopped parsley
1/4 cup chopped fresh thyme
Salt and fine black pepper
3 bay leaves
2 tablespoons cumin
2 cups julienne onions
6 oranges, [unsweet or grapefruit or tangelo's] halved
3 limes, halved
3 lemons, halved
1/2 cup olive oil
1 cup white wine
Rice and Black Bean Dressing
This recipe is a two day procedure. Make sure that your butcher thoroughly cleans the suckling pig. By cleaning inside and out and removes the eyeballs.
With a knife make several cuts on the pig's skin so the skin doesn't burst during cooking. Prop the pig's mouth open with a small apple. Season the entire pig with kosher salt and cracked black pepper.
Place the pig in a garbage bag and tie the back tightly. Place the pig in the refrigerator and chill for 12 hours. Remove from the refrigerator and rinse thoroughly.
In a mixing bowl combine the garlic, parsley, thyme, cumin, bay leaves, onions, juice of the orange, lime, lemon, olive oil and wine. Whisk the marinade until incorporated. Season with salt and pepper. Place the pig back in the bag and pour the marinade over the pig. Tie the back tightly and place back in the refrigerator.
Turn the pig every three hours. Refrigerate the pig for 12 hours. Remove the pig from the refrigerator and out of the bag, reserve the marinade.
Stuff the cavity with the stuffing. [the stuffing may also be cooked in a casserole dish in the oven] Using a kitchen needle and thread, tie up the cavity. Tie the front legs and then back legs. Cover the tail with aluminum foil.
Place the pig on a large roasting pan and pour the reserved marinade over the pig. Place the pig in the oven. Roast the pig in a preheated 350 degree oven for 20 minutes per pound, about 5 hours, basting and turning the pig every hour.
For unstuffed pig, roast at 350 degrees for 15 minutes per pound. Internal temperature should be about 155 to 160 degrees for both methods. Remove the pig from the oven and allow the pig to rest for about 30 minutes before slicing.
about 12 servings [ i make half measure and cook the stuffing in a casserole in the oven] along with half the pig using only half the ingredients.. it works just as well.. and the crackling is superb..
1 (15 pound) suckling pig ~ or half
Kosher salt and cracked black pepper
1/2 cup chopped garlic
1/2 cup finely chopped parsley
1/4 cup chopped fresh thyme
Salt and fine black pepper
3 bay leaves
2 tablespoons cumin
2 cups julienne onions
6 oranges, [unsweet or grapefruit or tangelo's] halved
3 limes, halved
3 lemons, halved
1/2 cup olive oil
1 cup white wine
Rice and Black Bean Dressing
This recipe is a two day procedure. Make sure that your butcher thoroughly cleans the suckling pig. By cleaning inside and out and removes the eyeballs.
With a knife make several cuts on the pig's skin so the skin doesn't burst during cooking. Prop the pig's mouth open with a small apple. Season the entire pig with kosher salt and cracked black pepper.
Place the pig in a garbage bag and tie the back tightly. Place the pig in the refrigerator and chill for 12 hours. Remove from the refrigerator and rinse thoroughly.
In a mixing bowl combine the garlic, parsley, thyme, cumin, bay leaves, onions, juice of the orange, lime, lemon, olive oil and wine. Whisk the marinade until incorporated. Season with salt and pepper. Place the pig back in the bag and pour the marinade over the pig. Tie the back tightly and place back in the refrigerator.
Turn the pig every three hours. Refrigerate the pig for 12 hours. Remove the pig from the refrigerator and out of the bag, reserve the marinade.
Stuff the cavity with the stuffing. [the stuffing may also be cooked in a casserole dish in the oven] Using a kitchen needle and thread, tie up the cavity. Tie the front legs and then back legs. Cover the tail with aluminum foil.
Place the pig on a large roasting pan and pour the reserved marinade over the pig. Place the pig in the oven. Roast the pig in a preheated 350 degree oven for 20 minutes per pound, about 5 hours, basting and turning the pig every hour.
For unstuffed pig, roast at 350 degrees for 15 minutes per pound. Internal temperature should be about 155 to 160 degrees for both methods. Remove the pig from the oven and allow the pig to rest for about 30 minutes before slicing.