Ingredients with Measurements:
- 1 whole piglet (about 10-12 pounds)
- 1 head of garlic, peeled and minced
- 1 cup fresh parsley, chopped
- 1/2 cup olive oil
- Salt and pepper, to taste
Special equipment needed:
- Roasting pan
- Meat thermometer
- Kitchen twine
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Rinse the piglet inside and out with cold water and pat dry with paper towels.
3. In a small bowl, mix together the minced garlic, chopped parsley, olive oil, salt, and pepper.
4. Rub the garlic and parsley mixture all over the piglet, making sure to get it into all the crevices and under the skin.
5. Tie the piglet's legs together with kitchen twine and place it in a roasting pan.
6. Roast the piglet in the preheated oven for about 2-3 hours, or until the internal temperature reaches 160°F.
7. Let the piglet rest for 15-20 minutes before carving and serving.
- Time:
Preparation time: 30 minutes
- Cooking time: 2-3 hours
Temperature:
- Oven temperature: 375°F
- Internal temperature of piglet: 160°F
Serving size:
- 8-10 servings
Nutritional information:
- Calories: 500 per serving
- Fat: 25g
- Carbohydrates: 0g
- Protein: 65g
Substitutions for ingredients:
- You can use other fresh herbs like rosemary or thyme instead of parsley.
- You can use vegetable oil instead of olive oil.
Variations:
- You can add lemon zest or juice to the garlic and parsley mixture for a citrusy flavor.
- You can stuff the piglet with herbs, onions, and/or apples before roasting for added flavor.
Tips and tricks:
- Make sure to tie the piglet's legs together to keep it from falling apart while roasting.
- Baste the piglet with the pan juices every 30 minutes for a crispy and flavorful skin.
- Use a meat thermometer to ensure that the piglet is cooked through but not overcooked.
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 roasted piglet on a large platter with fresh herbs and lemon wedges for garnish.
Garnishes:
- Fresh herbs like parsley, rosemary, or thyme
- Lemon wedges
Pairings:
- Roasted vegetables like carrots, potatoes, and onions
- Creamy mashed potatoes
- Crusty bread
Suggested side dishes:
- Grilled asparagus
- Green beans with garlic and lemon
- Roasted Brussels sprouts
Troubleshooting advice:
- If the piglet is browning too quickly, cover it loosely with foil to prevent burning.
- If the piglet is not browning enough, increase the oven temperature to 400°F for the last 30 minutes of cooking.
Food safety advice:
- Make sure to wash your hands and all utensils and surfaces that come into contact with the piglet to prevent cross-contamination.
- Use a meat thermometer to ensure that the piglet is cooked to a safe internal temperature of 160°F.
Food history:
- Roasted piglet is a traditional dish in many cultures, including Spanish, Italian, and Filipino cuisine.
Flavor profiles:
- The garlic and parsley mixture gives the piglet a savory and herbaceous flavor.
Serving suggestions:
- Serve the roasted piglet with a side of roasted vegetables and a glass of red wine for a hearty and satisfying meal.
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