Ingredients with Measurements:
- 1 whole piglet (about 10-12 pounds)
- 1/4 cup olive oil
- 2 tablespoons fennel seeds
- 2 tablespoons chopped fresh rosemary
- 2 tablespoons chopped fresh thyme
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
- 2 fennel bulbs, trimmed and sliced
- 2 lemons, sliced
- 1 cup chicken broth
Special equipment needed:
- Roasting pan
- Meat thermometer
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Rinse the piglet inside and out and pat dry with paper towels.
3. In a small bowl, mix together the olive oil, fennel seeds, rosemary, thyme, salt, and pepper.
4. Rub the mixture all over the piglet, making sure to get into all the nooks and crannies.
5. Stuff the cavity of the piglet with the sliced fennel and lemon.
6. Place the piglet in a roasting pan and pour the chicken broth into the bottom of the pan.
7. Roast the piglet for about 2-3 hours, or until the internal temperature reaches 160°F.
8. Let the piglet rest for 10-15 minutes before carving.
- Time:
Preparation time: 30 minutes
- Cooking time: 2-3 hours
Temperature:
- Oven temperature: 375°F
- Internal temperature of piglet: 160°F
Serving size:
- Serves 8-10 people
Nutritional information:
- Calories: 500 per serving
- Fat: 25g
- Protein: 50g
- Carbohydrates: 10g
- Fiber: 4g
Substitutions for ingredients:
- Pork loin or shoulder can be substituted for piglet
- Dried herbs can be substituted for fresh herbs
- Chicken or vegetable broth can be substituted for chicken broth
Variations:
- Add garlic cloves to the cavity of the piglet
- Use orange slices instead of lemon slices
- Add sliced onions to the roasting pan
Tips and tricks:
- Make sure to pat the piglet dry before rubbing with the seasoning mixture to ensure it sticks to the skin
- Use a meat thermometer to ensure the piglet is cooked to the correct internal temperature
- Let the piglet rest before carving to allow the juices to redistribute
Storage instructions:
- Store leftover piglet in an airtight container in the refrigerator for up to 3 days
Reheating instructions:
- Reheat leftover piglet in the oven at 350°F for 10-15 minutes, or until heated through
Presentation ideas:
- Serve the piglet on a large platter with the fennel and lemon slices arranged around it
Garnishes:
- Fresh herbs, such as rosemary or thyme, can be used as a garnish
Pairings:
- Serve with a side of roasted vegetables, such as carrots and potatoes
- Pair with a crisp white wine, such as Sauvignon Blanc
Suggested side dishes:
- Roasted vegetables
- Mashed potatoes
- Green salad
Troubleshooting advice:
- If the skin of the piglet is not crispy enough, increase the oven temperature to 400°F for the last 15-20 minutes of cooking
Food safety advice:
- Make sure to wash your hands and all surfaces that come into contact with the piglet to prevent cross-contamination
- Use a meat thermometer to ensure the piglet is cooked to the correct internal temperature
Food history:
- Roasting whole animals, such as piglets, has been a tradition in many cultures for centuries
Flavor profiles:
- The fennel and lemon add a bright, fresh flavor to the rich, savory pork
Serving suggestions:
- Serve the piglet with a side of roasted vegetables and a crisp white wine for a delicious and elegant meal
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Taste: Savory, Tangy, Herbaceous, Citrusy, Earthy