Ingredients with Measurements:
- 1 suckling pig (10-12 pounds)
- 2 fennel bulbs, sliced
- 1 head of garlic, peeled and minced
- 1/4 cup olive oil
- 2 tablespoons salt
- 1 tablespoon black pepper
- 1 tablespoon fennel seeds
- 1 lemon, sliced
- 1 cup chicken broth
Special equipment needed:
- Roasting pan
- Meat thermometer
Step-by-step instructions:
1. Preheat the oven to 350°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 minced garlic, olive oil, salt, black pepper, and fennel seeds.
4. Rub the garlic and oil mixture all over the pig, making sure to get into all the crevices.
5. Stuff the cavity of the pig with the sliced fennel and lemon.
6. Place the pig in a roasting pan and pour the chicken broth into the bottom of the pan.
7. Roast the pig in the oven for 3-4 hours, or until the internal temperature reaches 165°F.
8. Baste the pig with the pan juices every 30 minutes.
9. Once the pig is cooked, remove it from the oven and let it rest for 20 minutes before carving.
Time:
Preparation time: 30 minutes
Cooking time: 3-4 hours
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 600
Fat: 40g
Carbohydrates: 5g
Protein: 55g
Substitutions for ingredients:
- Pork loin can be used instead of a suckling pig.
- Anise seeds can be used instead of fennel seeds.
- Vegetable broth can be used instead of chicken broth.
Variations:
- Add sliced onions and carrots to the roasting pan for added flavor.
- Use different herbs and spices to season the pig, such as rosemary or thyme.
- Stuff the cavity of the pig with apples or pears for a sweet and savory twist.
Tips and tricks:
- Make sure to pat the pig dry before rubbing it with the garlic and oil mixture to ensure it sticks.
- Use a meat thermometer to ensure the pig is cooked to the correct temperature.
- 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:
Reheat the leftovers in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the pig on a large platter with the fennel and lemon slices arranged around it.
Garnishes:
Garnish with fresh herbs, such as parsley or thyme.
Pairings:
Serve with roasted vegetables, such as potatoes or carrots.
Suggested side dishes:
- Roasted Brussels sprouts
- Creamed spinach
- Mashed sweet potatoes
Troubleshooting advice:
- If the skin of the pig is not crispy enough, turn the oven up to 400°F for the last 30 minutes of cooking.
- If the pig is cooking too quickly, cover it with foil to prevent it from burning.
Food safety advice:
- Make sure to cook the pig to the correct internal temperature 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 Spanish, Chinese, and Filipino.
Flavor profiles:
The fennel and garlic give the pig a savory and slightly sweet flavor, while the lemon adds a bright, citrusy note.
Serving suggestions:
Serve the pig with a side of gravy made from the pan juices.
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