Ingredients with Measurements:
- 1 whole suckling pig (about 20-25 pounds)
- 2 large onions, sliced
- 8 slices of bacon, chopped
- 1/2 cup brown sugar
- 1/2 cup apple cider vinegar
- 1/2 cup water
- 2 tablespoons olive oil
- Salt and pepper to taste
Special equipment needed:
- Roasting pan
- Meat thermometer
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. Rinse the suckling pig inside and out with cold water and pat dry with paper towels.
3. Season the pig generously with salt and pepper, inside and out.
4. Place the pig in a roasting pan and cover with aluminum foil.
5. Roast the pig in the oven for about 4-5 hours, or until the internal temperature reaches 160°F.
6. While the pig is roasting, heat the olive oil in a large skillet over medium-high heat.
7. Add the sliced onions and chopped bacon to the skillet and cook until the onions are caramelized and the bacon is crispy.
8. Add the brown sugar, apple cider vinegar, and water to the skillet and stir until the sugar is dissolved.
9. Reduce the heat to low and let the mixture simmer until the liquid has reduced and thickened, about 10-15 minutes.
10. Once the pig is cooked, remove it from the oven and let it rest for 10-15 minutes before carving.
11. Serve the pig with the caramelized onion and bacon mixture on top.
Time:
Preparation time: 30 minutes
Cooking time: 4-5 hours
5. Temperature:
350°F
Serving size:
10-12 servings
Nutritional information:
Calories: 650
Fat: 36g
Saturated Fat: 12g
Cholesterol: 200mg
Sodium: 430mg
Carbohydrates: 25g
Fiber: 1g
Sugar: 22g
Protein: 50g
Substitutions for ingredients:
- Pork belly or shoulder can be used instead of suckling pig.
- White sugar can be used instead of brown sugar.
- Red wine vinegar can be used instead of apple cider vinegar.
Variations:
- Add chopped garlic and thyme to the onion and bacon mixture for extra flavor.
- Use maple syrup instead of brown sugar for a sweeter glaze.
- Stuff the pig with herbs and lemon slices before roasting for added flavor.
Tips and tricks:
- Make sure to pat the pig dry before seasoning to ensure a crispy skin.
- Baste the pig with its own juices every hour to keep it moist.
- Let the pig rest before carving to allow the juices to redistribute.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the leftovers in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the pig on a large platter with the caramelized onion and bacon mixture on top. Garnish with fresh herbs and lemon slices.
Garnishes:
Fresh herbs, lemon slices, and chopped parsley.
Pairings:
- Roasted potatoes
- Grilled vegetables
- Creamed spinach
- Garlic bread
Suggested side dishes:
- Roasted potatoes
- Grilled vegetables
- Creamed spinach
- Garlic bread
Troubleshooting advice:
- If the skin is not crispy enough, increase the oven temperature to 400°F for the last 30 minutes of cooking.
- If the pig is not cooking evenly, rotate the pan every hour.
Food safety advice:
- Make sure to cook the pig 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 raw meat 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 savory and tender, while the caramelized onion and bacon mixture adds a sweet and salty flavor.
Serving suggestions:
Serve the Spanferkel with Caramelized Onions and Bacon as the main course for a festive dinner party.
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Region: German