Ingredients with Measurements:
- 1 whole piglet (about 20-25 pounds)
- 1 cup unsalted butter, softened
- 6 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped
- Salt and pepper, to taste
Special equipment needed:
- Roasting pan
- Meat thermometer
- Kitchen twine
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. Rinse the piglet thoroughly and pat dry with paper towels.
3. In a small bowl, mix together the softened butter, minced garlic, and chopped rosemary until well combined.
4. Using your hands, gently loosen the skin of the piglet from the meat, being careful not to tear it.
5. Spread the garlic and rosemary butter mixture evenly under the skin of the piglet, making sure to cover as much of the meat as possible.
6. Season the piglet generously with salt and pepper, both inside and out.
7. Tie the legs of the piglet together with kitchen twine to keep them from spreading apart during cooking.
8. Place the piglet in a roasting pan and roast in the preheated oven for 3-4 hours, or until the internal temperature of the meat reaches 160°F.
9. Remove the piglet from the oven and let it rest for 10-15 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
Carbohydrates: 0g
Protein: 80g
Substitutions for ingredients:
- You can substitute the piglet with a smaller or larger pig, adjusting the cooking time accordingly.
- If you don't have fresh rosemary, you can use dried rosemary instead.
Variations:
- You can add other herbs and spices to the garlic and rosemary butter mixture, such as thyme, sage, or paprika.
- You can stuff the piglet with vegetables, such as onions, carrots, and celery, for added flavor.
Tips and tricks:
- Make sure to baste the piglet with its own juices every 30 minutes or so to keep it moist and flavorful.
- Use a meat thermometer to check the internal temperature of the piglet, as it can be difficult to tell when it's fully cooked just by looking at it.
- Let the piglet rest for at least 10-15 minutes before carving to allow the juices to redistribute throughout the meat.
Storage instructions:
Leftover piglet can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the piglet, place it in a roasting pan and cover with foil. Heat in a 350°F oven for 20-30 minutes, or until heated through.
Presentation ideas:
Serve the roasted piglet on a large platter, garnished with fresh herbs and lemon wedges.
Garnishes:
Fresh herbs, lemon wedges
Pairings:
- Roasted vegetables, such as carrots, potatoes, and Brussels sprouts
- Creamy mashed potatoes
- Green salad with vinaigrette dressing
Suggested side dishes:
- Roasted vegetables, such as carrots, potatoes, and Brussels sprouts
- Creamy mashed potatoes
- Green salad with vinaigrette dressing
Troubleshooting advice:
- If the skin of the piglet is not crispy enough, you can increase the oven temperature to 400°F for the last 30 minutes of cooking.
- If the piglet is not cooked through after 3-4 hours, you can cover it with foil and continue cooking until the internal temperature reaches 160°F.
Food safety advice:
- Make sure to wash your hands and all utensils thoroughly before and after handling raw meat.
- Use a meat thermometer to ensure that the piglet is cooked to a safe internal temperature of 160°F.
- Store leftover piglet in the refrigerator within 2 hours of cooking.
Food history:
Roasted piglet is a traditional dish in many cultures, including Spanish, Italian, and Filipino cuisine. It is often served at special occasions and celebrations.
Flavor profiles:
The garlic and rosemary butter adds a savory and aromatic flavor to the tender and juicy piglet meat.
Serving suggestions:
Serve the roasted piglet with a variety of side dishes and garnishes to create a festive and impressive meal.
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