Ingredients with Measurements:
- 1 suckling pig, about 10-12 pounds
- 1/2 cup honey
- 1/4 cup Dijon mustard
- 1/4 cup whole grain mustard
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 2 tablespoons chopped fresh rosemary
- 2 tablespoons chopped fresh thyme
- 2 teaspoons salt
- 1 teaspoon black pepper
Special equipment needed:
- Roasting pan
- Meat thermometer
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. In a small bowl, whisk together the honey, Dijon mustard, whole grain mustard, olive oil, apple cider vinegar, rosemary, thyme, salt, and black pepper.
4. Place the suckling pig in a roasting pan and brush the honey and mustard glaze all over the pig, making sure to get into all the crevices.
5. Roast the pig in the preheated oven for about 3-4 hours, or until the internal temperature reaches 165°F when measured with a meat thermometer.
6. Baste the pig with the glaze every 30 minutes during the cooking process.
7. Once the pig is cooked, remove it from the oven and let it rest for 20 minutes before carving and serving.
Time:
Preparation time: 30 minutes
Cooking time: 3-4 hours
Temperature:
Oven temperature: 350°F
Internal temperature of pig when cooked: 165°F
Serving size:
This recipe serves 10-12 people.
Nutritional information:
Calories: 350
Fat: 20g
Protein: 35g
Carbohydrates: 10g
Fiber: 0g
Sugar: 9g
Sodium: 500mg
Substitutions for ingredients:
- You can use a bone-in pork shoulder or leg instead of a suckling pig.
- Maple syrup or agave nectar can be used instead of honey.
- Any type of mustard can be used in place of Dijon and whole grain mustard.
Variations:
- Add chopped garlic or ginger to the glaze for extra flavor.
- Use different herbs such as sage or oregano instead of rosemary and thyme.
- Add a splash of soy sauce or Worcestershire sauce to the glaze for a savory twist.
Tips and tricks:
- Make sure to baste the pig every 30 minutes to keep it moist and flavorful.
- Cover the pig with foil if it starts to brown too quickly.
- Let the pig rest before carving to allow the juices to redistribute.
Storage instructions:
- Store any leftover pig 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. Bake in a 350°F oven for 20-30 minutes, or until heated through.
Presentation ideas:
- Serve the pig on a large platter with fresh herbs and lemon wedges for garnish.
- Add roasted vegetables such as carrots, potatoes, and onions to the platter for a complete meal.
Garnishes:
- Fresh herbs such as rosemary, thyme, or parsley
- Lemon wedges
- Roasted vegetables
Pairings:
- Serve with a side of mashed potatoes or roasted root vegetables.
- A crisp green salad with a vinaigrette dressing would also pair well.
Suggested side dishes:
- Mashed potatoes
- Roasted root vegetables
- Green salad
Troubleshooting advice:
- If the pig is browning too quickly, cover it with foil to prevent burning.
- If the glaze is too thick, thin it out with a little bit of water or apple cider vinegar.
Food safety advice:
- Make sure to cook the pig to an internal temperature of 165°F to ensure it is safe to eat.
- Always wash your hands and any surfaces that come into contact with raw meat to prevent cross-contamination.
Food history:
- Suckling pig is a traditional dish in many cultures, particularly in Spain and Latin America.
- Honey and mustard glaze is a popular flavor combination for pork dishes.
Flavor profiles:
- The honey and mustard glaze adds a sweet and tangy flavor to the succulent and tender meat of the suckling pig.
Serving suggestions:
- Serve the pig on a large platter with roasted vegetables and fresh herbs for a stunning presentation.
- Offer a variety of sauces such as barbecue or chimichurri for guests to customize their flavor experience.
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