Ingredients with Measurements:
- 1 whole suckling pig (around 10-12 pounds)
- 2 oranges, zested and juiced
- 1 cup honey
- 1 cup soy sauce
- 1 cup rice vinegar
- 1 cup brown sugar
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon smoked paprika
- 1 tablespoon dried thyme
- Salt and pepper to taste
Special equipment needed:
- Roasting pan
- Meat thermometer
- Basting brush
Step-by-step instructions:
1. Preheat the oven to 450°F.
2. Rinse the suckling pig inside and out with cold water and pat dry with paper towels.
3. In a bowl, mix together the orange zest and juice, honey, soy sauce, rice vinegar, brown sugar, garlic powder, onion powder, smoked paprika, dried thyme, salt, and pepper to make the glaze.
4. Place the suckling pig in the roasting pan and brush it with the glaze.
5. Roast the pig in the preheated oven for 30 minutes.
6. Reduce the oven temperature to 350°F and continue roasting for another 2-3 hours, basting the pig with the glaze every 30 minutes.
7. Check the internal temperature of the pig with a meat thermometer. It should read 165°F in the thickest part of the meat.
8. Remove the pig from the oven and let it rest for 20 minutes before carving.
Time:
Preparation time: 30 minutes
Cooking time: 2-3 hours
Temperature:
Preheat oven to 450°F, then reduce to 350°F for cooking.
Serving size:
This recipe serves 8-10 people.
Nutritional information:
Calories: 650
Fat: 32g
Carbohydrates: 41g
Protein: 46g
Sodium: 2,200mg
Substitutions for ingredients:
- Instead of honey, you can use maple syrup or agave nectar.
- Instead of soy sauce, you can use tamari or coconut aminos.
- Instead of rice vinegar, you can use apple cider vinegar or white wine vinegar.
- Instead of brown sugar, you can use coconut sugar or honey.
Variations:
- You can add chopped fresh herbs like rosemary, sage, or thyme to the glaze for extra flavor.
- You can stuff the pig with aromatics like garlic, onions, and herbs before roasting.
- You can serve the pig with a side of roasted vegetables like carrots, potatoes, and Brussels sprouts.
Tips and tricks:
- Make sure to baste the pig with the glaze every 30 minutes to keep it moist and flavorful.
- Cover the pig with foil if it starts to brown too quickly.
- Let the pig rest before carving to allow the juices to redistribute and prevent them from running out.
Storage instructions:
Leftover pig can be stored in an airtight container in the fridge for up to 3 days.
Reheating instructions:
To reheat, place the pig in a baking dish and cover with foil. Heat in a 350°F oven for 15-20 minutes, or until heated through.
Presentation ideas:
Serve the pig on a large platter with orange slices and fresh herbs for garnish.
Garnishes:
Orange slices, fresh herbs like rosemary or thyme
Pairings:
This dish pairs well with a full-bodied red wine like Cabernet Sauvignon or Syrah.
Suggested side dishes:
Roasted vegetables like carrots, potatoes, and Brussels sprouts
Troubleshooting advice:
- If the pig is browning too quickly, cover it with foil.
- If the glaze is too thick, add a splash of water to thin it out.
- If the pig is not cooked through, continue roasting until the internal temperature reaches 165°F.
Food safety advice:
- Make sure to cook the pig to an internal temperature of 165°F to ensure it is safe to eat.
- Wash your hands and all surfaces that come into contact with the pig to prevent cross-contamination.
Food history:
Roast suckling pig is a traditional dish in many cultures, including Chinese, Spanish, and Filipino cuisine.
Flavor profiles:
This dish has a sweet and savory flavor with a hint of citrus from the orange glaze.
Serving suggestions:
Serve the pig with a side of roasted vegetables and a glass of red wine for a festive and flavorful meal.
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Region: Chinese