Ingredients with Measurements:
- 1 whole suckling pig (about 10-12 pounds)
- 2 tablespoons salt
- 1 tablespoon black pepper
- 2 tablespoons paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 2 cups apple cider
- 1 cup chicken broth
- 2 apples, peeled and chopped
- 1 onion, chopped
- 2 tablespoons butter
- 2 tablespoons flour
Special equipment needed:
- Roasting pan
- Meat thermometer
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. Rinse the suckling pig thoroughly and pat dry with paper towels.
3. In a small bowl, mix together the salt, black pepper, paprika, garlic powder, and onion powder.
4. Rub the spice mixture all over the pig, making sure to get into all the crevices.
5. Place the pig in a roasting pan and roast in the preheated oven for 4-5 hours, or until the internal temperature reaches 165°F.
6. While the pig is roasting, make the apple and cider sauce. In a saucepan, melt the butter over medium heat.
7. Add the chopped apples and onions and cook until softened, about 5 minutes.
8. Add the flour and stir to combine.
9. Slowly pour in the apple cider and chicken broth, whisking constantly to prevent lumps.
10. Bring the sauce to a simmer and cook until thickened, about 10 minutes.
11. Season the sauce with salt and pepper to taste.
12. Once the pig is cooked, remove it from the oven and let it rest for 10-15 minutes before carving.
13. Serve the pig with the apple and cider sauce on the side.
Time:
Preparation time: 30 minutes
Cooking time: 4-5 hours
Temperature:
Oven temperature: 350°F
Internal temperature of pig: 165°F
Serving size:
This recipe serves 8-10 people.
Nutritional information:
Calories: 600
Fat: 30g
Sodium: 1200mg
Carbohydrates: 20g
Protein: 60g
Substitutions for ingredients:
- Pork shoulder can be used instead of suckling pig.
- Vegetable broth can be used instead of chicken broth.
- Pears can be used instead of apples in the sauce.
Variations:
- Add chopped herbs, such as rosemary or thyme, to the spice rub.
- Use white wine instead of apple cider in the sauce.
- Add chopped bacon to the apple and cider sauce for extra flavor.
Tips and tricks:
- Make sure to rinse the pig thoroughly before seasoning to remove any residual blood or debris.
- Use a meat thermometer to ensure the pig is cooked to the correct internal temperature.
- Let the pig rest before carving to allow the juices to redistribute and prevent dryness.
Storage instructions:
Leftover pig can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the pig in a baking dish and cover with foil. Heat in a 350°F oven for 15-20 minutes, or until heated through.
Presentation ideas:
Serve the pig on a large platter with the apple and cider sauce in a gravy boat on the side.
Garnishes:
Garnish the platter with fresh herbs, such as parsley or thyme.
Pairings:
Serve with roasted vegetables, such as carrots and potatoes, and a green salad.
Suggested side dishes:
- Roasted vegetables
- Green salad
- Mashed potatoes
- Cornbread
Troubleshooting advice:
- If the pig is browning too quickly, cover it with foil to prevent burning.
- If the sauce is too thick, add more chicken broth or apple cider to thin it out.
Food safety advice:
- Make sure to cook the pig to the correct internal temperature to prevent foodborne illness.
- Wash your hands and all surfaces that come into contact with the pig thoroughly to prevent cross-contamination.
Food history:
Spanferkel is a traditional German dish that is typically served at special occasions, such as weddings and festivals.
Flavor profiles:
The suckling pig is seasoned with a blend of spices that gives it a smoky, savory flavor. The apple and cider sauce adds a sweet and tangy note to the dish.
Serving suggestions:
Serve the pig with a side of roasted vegetables and a green salad for a complete meal.
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Region: German