Ingredients with Measurements:
- 1 whole suckling pig (about 10-12 pounds)
- 1/2 cup olive oil
- 1/4 cup chopped fresh rosemary
- 1/4 cup minced garlic
- 1 tablespoon salt
- 1 tablespoon black pepper
- 1 lemon, sliced
- 1 onion, sliced
Special equipment needed:
- Roasting pan
- Meat thermometer
- Butcher's twine
Step-by-step instructions:
1. Preheat the oven to 425°F.
2. Rinse the suckling pig inside and out with cold water and pat dry with paper towels.
3. In a small bowl, mix together the olive oil, rosemary, garlic, salt, and black pepper.
4. Rub the mixture all over the pig, making sure to get it into the crevices and under the skin.
5. Stuff the lemon and onion slices into the pig's cavity.
6. Tie the pig's legs together with butcher's twine.
7. Place the pig in a roasting pan and roast in the preheated oven for 30 minutes.
8. Reduce the oven temperature to 350°F and continue roasting for another 2-3 hours, or until the internal temperature of the pig reaches 165°F.
9. Remove the pig from the oven and let it rest for 20-30 minutes before carving.
Time:
Preparation time: 30 minutes
Cooking time: 2-3 hours
5. Temperature:
Preheat oven to 425°F, then reduce to 350°F for roasting.
Serving size:
10-12 servings
Nutritional information:
Calories: 500
Fat: 30g
Saturated Fat: 8g
Cholesterol: 200mg
Sodium: 800mg
Carbohydrates: 2g
Protein: 55g
Substitutions for ingredients:
- You can use dried rosemary instead of fresh.
- You can use minced garlic from a jar instead of fresh garlic.
Variations:
- You can add other herbs and spices to the olive oil mixture, such as thyme, sage, or paprika.
- You can stuff the pig with other aromatics, such as apples, fennel, or celery.
Tips and tricks:
- Make sure to tie the pig's legs together tightly with butcher's twine to ensure even cooking.
- Baste the pig with the pan juices every 30 minutes to keep it moist.
- Let the pig rest before carving to allow the juices to redistribute.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the leftover meat in a baking dish and cover with foil. Bake in a 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the crispy suckling pig on a large platter garnished with fresh herbs and lemon wedges.
Garnishes:
Fresh herbs, lemon wedges, roasted vegetables.
Pairings:
Roasted potatoes, green beans, red wine.
Suggested side dishes:
Roasted potatoes, green beans, roasted carrots, mashed sweet potatoes.
Troubleshooting advice:
- If the skin isn't crispy enough, increase the oven temperature to 450°F for the last 30 minutes of cooking.
- If the pig is browning too quickly, cover it with foil.
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 raw pig to prevent cross-contamination.
Food history:
Roast suckling pig is a traditional dish in many cultures, including Spanish, Chinese, and Filipino.
Flavor profiles:
The crispy skin of the pig is flavored with garlic and rosemary, while the meat is tender and juicy.
Serving suggestions:
Serve with a side of roasted vegetables and a glass of red wine.
Related Categories
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Region: Chinese
Taste: Savory, Crispy, Garlicky, Rosemary, Tangy, Rosemary-Infused