Ingredients with Measurements:
- 1 whole suckling pig (around 20-25 pounds)
- 1/2 cup extra-virgin olive oil
- 1/4 cup fresh rosemary leaves
- 1/4 cup fresh sage leaves
- 1/4 cup fresh thyme leaves
- 1/4 cup fresh oregano leaves
- 1/4 cup coarse sea salt
- 1/4 cup freshly ground black pepper
- 1/4 cup white wine
Special equipment needed:
- Large roasting pan
- Meat thermometer
- Butcher's twine
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. Rinse the pig inside and out with cold water and pat it dry with paper towels.
3. In a small bowl, combine the olive oil, rosemary, sage, thyme, oregano, salt, and pepper to make a paste.
4. Rub the paste all over the pig, making sure to get into all the crevices and under the skin.
5. Tie the legs together with butcher's twine and tuck the front legs under the body.
6. Place the pig in a large roasting pan and pour the white wine over it.
7. Roast the pig in the preheated oven for about 4-5 hours, or until the internal temperature reaches 160°F.
8. Baste the pig with the pan juices every 30 minutes.
9. Remove the pig from the oven and let it rest for 20-30 minutes before carving.
Time:
Preparation time: 30 minutes
Cooking time: 4-5 hours
Temperature:
Preheat the oven to 350°F.
Serving size:
This recipe serves 10-12 people.
Nutritional information:
Calories: 1,200
Fat: 80g
Protein: 110g
Carbohydrates: 0g
Fiber: 0g
Sugar: 0g
Sodium: 6,000mg
Substitutions for ingredients:
- If you can't find a whole suckling pig, you can use a pork shoulder or leg instead.
- You can use dried herbs instead of fresh, but reduce the amount by half.
Variations:
- You can stuff the pig with garlic, onions, and lemons before roasting.
- You can add chopped vegetables like carrots, celery, and onions to the roasting pan to make a flavorful side dish.
Tips and tricks:
- Make sure to dry the pig thoroughly before rubbing it with the herb paste.
- Use a meat thermometer to check the internal temperature of the pig.
- 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 it with foil. Heat in a 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the pig on a large platter with roasted vegetables and a green salad.
Garnishes:
Garnish with fresh herbs like rosemary and thyme.
Pairings:
Serve with a full-bodied red wine like Chianti or Barolo.
Suggested side dishes:
Roasted vegetables, green salad, mashed potatoes, or polenta.
Troubleshooting advice:
- If the skin isn't crispy enough, turn up the oven temperature to 400°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 160°F to ensure it's safe to eat.
- Wash your hands and all surfaces that come into contact with the raw pig to prevent cross-contamination.
Food history:
Porceddu Arrosto is a traditional dish from Sardinia, Italy, where it's often served at special occasions like weddings and festivals.
Flavor profiles:
This dish is savory and herbaceous, with a crispy skin and tender, juicy meat.
Serving suggestions:
Serve the pig with a variety of side dishes to create a festive and satisfying meal.
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Region: Italian