Ingredients with Measurements:
- 1 whole piglet (20-25 pounds)
- 1/2 cup fresh sage leaves, chopped
- 1/2 cup orange juice
- 1/4 cup olive oil
- 2 tablespoons kosher salt
- 1 tablespoon black pepper
Special equipment needed:
- Roasting pan
- Meat thermometer
- Butcher's twine
Step-by-step instructions:
1. Preheat the oven to 325°F.
2. Rinse the piglet thoroughly and pat dry with paper towels.
3. In a small bowl, mix together the chopped sage, orange juice, olive oil, salt, and black pepper.
4. Rub the mixture all over the piglet, making sure to get into all the crevices and under the skin.
5. Tie the piglet's legs together with butcher's twine and place it in a roasting pan.
6. Roast the piglet in the preheated oven for 4-5 hours, or until the internal temperature reaches 160°F.
7. Baste the piglet with the pan juices every hour or so.
8. Once the piglet is fully cooked, remove it from the oven and let it rest for 20-30 minutes before carving.
Time:
Preparation time: 30 minutes
Cooking time: 4-5 hours
Temperature:
325°F
Serving size:
10-12 servings
Nutritional information:
Calories: 600
Fat: 40g
Carbohydrates: 2g
Protein: 55g
Substitutions for ingredients:
- Fresh thyme or rosemary can be substituted for the sage.
- Lemon juice can be substituted for the orange juice.
Variations:
- Add sliced onions, carrots, and celery to the roasting pan for extra flavor.
- Use a dry rub instead of the orange and sage mixture.
Tips and tricks:
- Make sure to baste the piglet every hour to keep it moist.
- Let the piglet rest before carving to allow the juices to redistribute.
- Use a meat thermometer to ensure the piglet is fully cooked.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat leftovers in the oven at 350°F until heated through.
Presentation ideas:
Serve the piglet on a large platter with fresh herbs and orange slices for garnish.
Garnishes:
Fresh herbs, orange slices
Pairings:
Roasted vegetables, mashed potatoes, crusty bread
Suggested side dishes:
Roasted Brussels sprouts, garlic mashed potatoes, crusty bread
Troubleshooting advice:
If the piglet is browning too quickly, cover it with foil to prevent burning.
Food safety advice:
Make sure the internal temperature of the piglet reaches 160°F to ensure it is fully cooked.
Food history:
Slow-roasting whole animals has been a tradition in many cultures for centuries.
Flavor profiles:
The orange and sage mixture adds a bright, citrusy flavor to the rich, savory pork.
Serving suggestions:
Serve the piglet with a variety of side dishes to create a festive and memorable meal.
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