Ingredients with Measurements:
- 1 suckling pig (about 10-12 pounds)
- 1/2 cup honey
- 1/4 cup Dijon mustard
- 1/4 cup whole grain mustard
- 1/4 cup olive oil
- 1 tablespoon salt
- 1 tablespoon black pepper
- 1 lemon, sliced
- 1 onion, sliced
- 4 garlic cloves, minced
- 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 under cold water and pat dry with paper towels.
3. In a small bowl, whisk together the honey, Dijon mustard, whole grain mustard, olive oil, salt, and black pepper.
4. Rub the honey-mustard mixture all over the suckling pig, making sure to coat it evenly.
5. Stuff the cavity of the pig with the lemon slices, onion slices, and minced garlic.
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 preheated 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 15-20 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: 30g
Protein: 60g
Carbohydrates: 20g
Sodium: 1200mg
Substitutions for ingredients:
- You can use maple syrup or agave nectar instead of honey.
- You can use any type of mustard you prefer.
Variations:
- You can add herbs such as rosemary or thyme to the honey-mustard mixture.
- You can stuff the pig with apples or pears instead of lemon and onion.
Tips and tricks:
- Make sure to baste the pig every 30 minutes to keep it moist.
- 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:
- Store any leftover pig in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the pig, place it 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 roasted vegetables and potatoes.
Garnishes:
- Garnish with fresh herbs such as parsley or chives.
Pairings:
- Serve with a side of cranberry sauce or apple sauce.
Suggested side dishes:
- Roasted vegetables such as carrots, potatoes, and Brussels sprouts.
- Mashed potatoes or sweet potatoes.
Troubleshooting advice:
- If the pig is browning too quickly, cover it with foil to prevent burning.
- If the pig is not cooking evenly, rotate the pan halfway through cooking.
Food safety advice:
- Make sure to wash your hands and all surfaces that come into contact with the pig.
- Use a meat thermometer to ensure the pig is cooked to a safe temperature.
Food history:
- Roast suckling pig is a traditional dish in many cultures, including Spanish, Chinese, and Filipino.
Flavor profiles:
- The honey and mustard glaze gives the pig a sweet and tangy flavor.
Serving suggestions:
- Serve the pig with a glass of red wine or a cold beer.
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