Ingredients with Measurements:
- 1 suckling pig (10-12 pounds)
- 2 large onions, sliced
- 4 apples, cored and sliced
- 1/2 cup apple cider vinegar
- 1/2 cup apple cider
- 1/4 cup honey
- 1/4 cup Dijon mustard
- 1/4 cup olive oil
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme, chopped
- Salt and pepper to taste
Special equipment needed:
- Roasting pan
- Meat thermometer
Step-by-step instructions:
1. Preheat the oven to 300°F.
2. In a small bowl, whisk together the apple cider vinegar, apple cider, honey, Dijon mustard, olive oil, rosemary, thyme, salt, and pepper.
3. Place the suckling pig in a roasting pan and rub the marinade all over the pig, making sure to get it into all the crevices.
4. Scatter the sliced onions and apples around the pig in the roasting pan.
5. Cover the roasting pan with foil and roast the pig for 4-5 hours, or until the internal temperature of the pig reaches 165°F.
6. Remove the foil and continue to roast the pig for an additional 30 minutes, or until the skin is crispy and golden brown.
7. Let the pig rest for 20-30 minutes before carving.
Time:
Preparation time: 30 minutes
Cooking time: 4-5 hours
5. Temperature:
Preheat the oven to 300°F.
Serving size:
This recipe serves 8-10 people.
Nutritional information:
Calories: 600
Fat: 30g
Carbohydrates: 25g
Protein: 60g
Substitutions for ingredients:
- You can use any type of vinegar in place of the apple cider vinegar.
- If you don't have apple cider, you can use chicken or vegetable broth.
- You can use any type of mustard in place of the Dijon mustard.
- You can use any type of oil in place of the olive oil.
- You can use any type of fresh herbs that you like.
Variations:
- You can add other vegetables to the roasting pan, such as carrots, potatoes, or sweet potatoes.
- You can use different types of fruit, such as pears or quince, in place of the apples.
- You can use a different type of meat, such as a whole chicken or a turkey, in place of the suckling pig.
Tips and tricks:
- Make sure to rub the marinade all over the pig, getting it into all the crevices.
- Covering the roasting pan with foil will help keep the pig moist and tender.
- Letting the pig rest before carving will help the juices redistribute and make the meat more tender.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the leftovers in a baking dish and cover with foil. Bake in a 350°F oven for 15-20 minutes, or until heated through.
Presentation ideas:
Serve the pig on a large platter with the roasted onions and apples around it. Garnish with fresh herbs, if desired.
Garnishes:
Fresh herbs, such as rosemary or thyme, can be used as a garnish.
Pairings:
This dish pairs well with roasted vegetables, such as carrots or potatoes, and a green salad.
Suggested side dishes:
Roasted vegetables and a green salad are great side dishes for this recipe.
Troubleshooting advice:
- If the skin is not crispy enough, you can broil the pig for a few minutes at the end of the cooking time.
- If the pig is not cooked through, continue to roast it until the internal temperature reaches 165°F.
Food safety advice:
- Make sure to wash your hands and all surfaces that come into contact with the raw pig.
- Use a meat thermometer to ensure that the pig is cooked to a safe temperature of 165°F.
Food history:
Slow-roasted suckling pig is a traditional dish in many cultures, including Spanish and Filipino cuisine.
Flavor profiles:
This dish has a sweet and savory flavor, with the tanginess of the apple cider vinegar and the sweetness of the honey and apples.
Serving suggestions:
Serve this dish as the centerpiece of a holiday meal or special occasion.
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Region: Spanish