Ingredients with Measurements:
- 1 suckling pig (10-12 pounds)
- 1/2 cup olive oil
- 1/4 cup fresh lemon juice
- 1/4 cup chopped fresh sage
- 1 tablespoon salt
- 1 teaspoon black pepper
- 2 lemons, sliced
- 6 sprigs fresh sage
Special equipment needed:
- Roasting pan with rack
- Meat thermometer
Step-by-step instructions:
1. Preheat 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, whisk together olive oil, lemon juice, chopped sage, salt, and black pepper.
4. Rub the mixture all over the pig, making sure to get into all the crevices.
5. Stuff the cavity of the pig with sliced lemons and fresh sage sprigs.
6. Place the pig on a roasting rack in a large roasting pan.
7. Roast the pig for 3-4 hours, or until the internal temperature reaches 165°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: 3-4 hours
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 800
Fat: 60g
Protein: 50g
Carbohydrates: 5g
Fiber: 1g
Sugar: 2g
Sodium: 800mg
Substitutions for ingredients:
- Canola oil can be used instead of olive oil.
- Lime juice can be used instead of lemon juice.
- Rosemary can be used instead of sage.
Variations:
- Add garlic cloves to the stuffing.
- Use a different citrus fruit, such as orange or grapefruit.
- Rub the pig with a dry spice rub before roasting.
Tips and tricks:
- Make sure to baste the pig every 30 minutes to keep it moist.
- Use a meat thermometer to ensure the pig is cooked to the proper 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 leftovers in the oven at 350°F until heated through.
Presentation ideas:
Serve the pig on a large platter with the stuffing and roasted vegetables.
Garnishes:
Garnish with fresh sage leaves and lemon wedges.
Pairings:
Serve with a side of roasted potatoes and a green salad.
Suggested side dishes:
- Roasted vegetables
- Mashed potatoes
- Grilled asparagus
Troubleshooting advice:
- If the skin is not crispy enough, increase the oven temperature 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 wash your hands and all surfaces that come into contact with the raw pig.
- Use a meat thermometer to ensure the pig is cooked to the proper temperature.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Roast suckling pig is a traditional dish in many cultures, including Spanish, Chinese, and Filipino.
Flavor profiles:
The lemon and sage add a bright and herbaceous flavor to the succulent pork.
Serving suggestions:
Serve the roast suckling pig as the centerpiece of a festive meal.
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