Ingredients with Measurements:
- 1 suckling pig (around 10-12 pounds)
- 2 tablespoons of salt
- 2 tablespoons of black pepper
- 1 tablespoon of smoked paprika
- 1 tablespoon of garlic powder
- 1 tablespoon of onion powder
- 2 cups of apple cider
- 1 cup of chicken stock
- 2 apples, peeled and diced
- 1 cup of fresh cranberries
- 1/2 cup of brown sugar
- 1/4 cup of apple cider vinegar
- 1 cinnamon stick
- 2 tablespoons of butter
Special equipment needed:
- Roasting pan
- Meat thermometer
- Cheesecloth
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. Rinse the suckling pig inside and out and pat dry with paper towels.
3. Mix together the salt, black pepper, smoked paprika, garlic powder, and onion powder in a small bowl.
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 pour the apple cider and chicken stock into the bottom of the pan.
6. Cover the pig with a layer of cheesecloth and place in the oven.
7. Roast the pig for 3-4 hours, or until the internal temperature reaches 160°F.
8. While the pig is roasting, make the apple and cranberry compote. In a medium saucepan, combine the diced apples, fresh cranberries, brown sugar, apple cider vinegar, and cinnamon stick.
9. Bring the mixture to a boil over medium-high heat, then reduce the heat to low and simmer for 20-25 minutes, or until the apples and cranberries are soft and the mixture has thickened.
10. Remove the cinnamon stick and stir in the butter until melted.
11. Once the pig is done roasting, remove it from the oven and let it rest for 20-30 minutes before carving.
12. Serve the sliced pig with the apple and cranberry compote on the side.
Time:
Preparation time: 30 minutes
Cooking time: 3-4 hours
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 500
Fat: 20g
Saturated Fat: 7g
Cholesterol: 200mg
Sodium: 1000mg
Carbohydrates: 30g
Fiber: 3g
Sugar: 25g
Protein: 50g
Substitutions for ingredients:
- Pork shoulder can be used instead of suckling pig.
- Apple juice can be used instead of apple cider.
- Dried cranberries can be used instead of fresh cranberries.
Variations:
- Add chopped walnuts or pecans to the compote for added texture.
- Use maple syrup instead of brown sugar in the compote for a different flavor.
- Add sliced onions and carrots to the roasting pan with the pig for a complete meal.
Tips and tricks:
- Make sure to rinse the pig thoroughly to remove any residual blood or debris.
- Let the pig rest before carving to allow the juices to redistribute.
- Use a meat thermometer to ensure the pig is cooked to the correct temperature.
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 sliced pig 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 sliced pig on a large platter with the compote in a separate bowl on the side. Garnish with fresh herbs such as rosemary or thyme.
Garnishes:
Fresh herbs such as rosemary or thyme.
Pairings:
- Roasted vegetables such as Brussels sprouts or carrots.
- Mashed potatoes or sweet potatoes.
- A crisp green salad.
Suggested side dishes:
- Roasted vegetables such as Brussels sprouts or carrots.
- Mashed potatoes or sweet potatoes.
- A crisp green salad.
Troubleshooting advice:
- If the pig is browning too quickly, cover it with foil to prevent burning.
- If the compote is too thick, add a splash of apple cider or water to thin it out.
Food safety advice:
- Make sure to cook the pig to the correct temperature to ensure it is safe to eat.
- Wash your hands and any surfaces that come into contact with raw pork to prevent the spread of bacteria.
Food history:
Suckling pig has been a popular dish in many cultures for centuries. It is often served at special occasions such as weddings or holidays.
Flavor profiles:
The suckling pig is savory and slightly smoky from the spice rub, while the apple and cranberry compote adds a sweet and tart flavor.
Serving suggestions:
Serve the sliced pig with the apple and cranberry compote on the side for a delicious and festive meal.
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