Ingredients with Measurements:
- 1 whole piglet (about 20-25 pounds)
- 1/2 cup fresh sage leaves, chopped
- 1/2 cup fresh lemon juice
- 1/4 cup olive oil
- 1 tablespoon salt
- 1 tablespoon black pepper
Special equipment needed:
- Roasting pan
- Meat thermometer
- Kitchen twine
Step-by-step instructions:
1. Preheat the oven to 350°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 sage, lemon juice, olive oil, salt, and black pepper.
4. Rub the mixture all over the piglet, making sure to get it into all the nooks and crannies.
5. Tie the legs together with kitchen twine and tuck the wings under the body.
6. Place the piglet in a roasting pan and roast for about 3-4 hours, or until the internal temperature reaches 160°F.
7. Let the piglet rest for 20-30 minutes before carving.
Time:
Preparation time: 30 minutes
Cooking time: 3-4 hours
Temperature:
350°F
Serving size:
10-12 people
Nutritional information:
Calories: 550
Fat: 25g
Protein: 70g
Carbohydrates: 0g
Fiber: 0g
Sodium: 720mg
Substitutions for ingredients:
- Fresh thyme or rosemary can be used instead of sage.
- Lime or orange juice can be used instead of lemon juice.
Variations:
- Stuff the piglet with a mixture of bread crumbs, sausage, and herbs before roasting.
- Add sliced garlic and onions to the roasting pan for extra flavor.
Tips and tricks:
- Make sure to baste the piglet every 30 minutes to keep it moist.
- Cover the piglet with foil if it starts to get too brown.
- Use a meat thermometer to ensure the piglet is cooked to the correct temperature.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F for 15-20 minutes, or until heated through.
Presentation ideas:
Serve the piglet on a large platter with fresh herbs and lemon wedges.
Garnishes:
Garnish with fresh sage leaves and lemon wedges.
Pairings:
Pair with roasted vegetables and a crisp green salad.
Suggested side dishes:
- Roasted potatoes
- Grilled asparagus
- Creamed spinach
Troubleshooting advice:
- If the piglet is not browning enough, increase the oven temperature to 375°F.
- If the piglet is browning too quickly, cover it with foil.
Food safety advice:
- Make sure to cook the piglet to an internal temperature of 160°F to ensure it is safe to eat.
- Wash your hands and all surfaces that come into contact with the piglet to prevent cross-contamination.
Food history:
Roasting whole animals has been a tradition in many cultures for centuries, often used for special occasions and celebrations.
Flavor profiles:
The lemon and sage add a bright and herbaceous flavor to the rich and savory pork.
Serving suggestions:
Serve with a glass of red wine or a cold beer.
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