Ingredients with Measurements:
- 1 suckling pig (10-12 pounds)
- 1/2 cup fresh sage leaves
- 1/2 cup fresh thyme leaves
- 1/2 cup olive oil
- 1/2 cup kosher salt
- 1/4 cup black pepper
- 1/4 cup garlic powder
- 1/4 cup onion powder
- 2 cups chicken broth
Special equipment needed:
- Roasting pan
- Meat thermometer
- Butcher's twine
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 sage, thyme, olive oil, kosher salt, black pepper, garlic powder, and onion powder to make a paste.
4. Rub the paste all over the suckling pig, making sure to get it into all the crevices.
5. Tie the legs together with butcher's twine and tuck the wings under the body.
6. Place the suckling pig in a roasting pan and pour the chicken broth into the bottom of the pan.
7. Roast the suckling pig for 3-4 hours, or until the internal temperature reaches 165°F.
8. Baste the suckling pig with the pan juices every 30 minutes.
9. Remove the suckling 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:
- Oven temperature: 350°F
- Internal temperature of the suckling pig: 165°F
Serving size:
- 8-10 servings
Nutritional information:
- Calories: 500 per serving
- Fat: 25g
- Protein: 60g
- Carbohydrates: 0g
Substitutions for ingredients:
- Dried sage and thyme can be used instead of fresh.
- Vegetable broth can be used instead of chicken broth.
Variations:
- Add sliced apples or onions to the bottom of the roasting pan for extra flavor.
- Stuff the suckling pig with herbs, garlic, and lemon before roasting.
Tips and tricks:
- Make sure to baste the suckling pig every 30 minutes to keep it moist.
- Let the suckling pig rest before carving to allow the juices to redistribute.
- Serve with roasted vegetables or potatoes.
Storage instructions:
- Store leftover suckling pig in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the suckling pig in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the suckling pig on a large platter with fresh herbs and lemon wedges.
Garnishes:
- Fresh herbs, lemon wedges, and roasted vegetables.
Pairings:
- Red wine, such as Cabernet Sauvignon or Pinot Noir.
Suggested side dishes:
- Roasted vegetables, mashed potatoes, or a green salad.
Troubleshooting advice:
- If the skin is not crispy enough, turn the oven up to 400°F for the last 30 minutes of cooking.
Food safety advice:
- Make sure to wash your hands and all surfaces that come into contact with the raw suckling pig.
- Use a meat thermometer to ensure that the internal temperature reaches 165°F.
Food history:
- Roast suckling pig is a traditional dish in many cultures, including Spanish, Chinese, and Filipino.
Flavor profiles:
- The sage and thyme add an earthy, herbaceous flavor to the succulent meat.
Serving suggestions:
- Serve the suckling pig with a side of roasted vegetables and a glass of red wine.
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