Ingredients with Measurements:
- 1 suckling pig (about 10-12 pounds)
- 1 bottle of red wine (750 ml)
- 1 head of garlic, peeled and minced
- 1 onion, chopped
- 2 cups of chicken stock
- 2 tablespoons of olive oil
- Salt and pepper to taste
Special equipment needed:
- Roasting pan
- Meat thermometer
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Rinse the suckling pig inside and out with cold water and pat dry with paper towels.
3. Season the pig inside and out with salt and pepper.
4. In a roasting pan, heat the olive oil over medium-high heat.
5. Add the chopped onion and minced garlic and cook until the onion is translucent, about 5 minutes.
6. Add the red wine and chicken stock to the roasting pan and bring to a boil.
7. Place the suckling pig in the roasting pan and baste it with the red wine and garlic sauce.
8. Roast the pig in the oven for about 3-4 hours, or until the internal temperature reaches 160°F.
9. Baste the pig with the sauce every 30 minutes.
10. Once the pig is cooked, remove it from the oven and let it rest for 10-15 minutes before carving.
- Time:
Preparation time: 30 minutes
- Cooking time: 3-4 hours
Temperature:
- Oven temperature: 375°F
- Internal temperature of the pig: 160°F
Serving size:
- 8-10 servings
Nutritional information:
- Calories: 500 per serving
- Fat: 25g
- Protein: 60g
- Carbohydrates: 5g
Substitutions for ingredients:
- Pork shoulder can be substituted for the suckling pig.
- Beef stock can be substituted for the chicken stock.
- White wine can be substituted for the red wine.
Variations:
- Add herbs such as rosemary, thyme, or sage to the sauce for additional flavor.
- Use a different type of meat, such as lamb or beef, and adjust the cooking time accordingly.
Tips and tricks:
- Make sure to baste the pig every 30 minutes to keep it moist.
- Use a meat thermometer to ensure the pig is cooked to the correct temperature.
- Let the pig rest before carving to allow the juices to redistribute.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the pig in the oven at 350°F for about 20-30 minutes, or until heated through.
Presentation ideas:
- Serve the pig on a large platter with the red wine and garlic sauce drizzled over the top.
Garnishes:
- Garnish with fresh herbs such as rosemary or thyme.
Pairings:
- Serve with a side of roasted vegetables such as carrots, potatoes, and Brussels sprouts.
Suggested side dishes:
- Roasted vegetables
- Mashed potatoes
- Green salad
Troubleshooting advice:
- If the pig is not cooking evenly, rotate the pan halfway through cooking.
Food safety advice:
- Make sure to cook the pig to the correct internal temperature to ensure it is safe to eat.
- Wash your hands and all surfaces that come into contact with the raw pig to prevent cross-contamination.
Food history:
- Suckling pig is a traditional dish in many cultures, including Spanish and Chinese cuisine.
Flavor profiles:
- The red wine and garlic sauce adds a rich, savory flavor to the succulent pork.
Serving suggestions:
- Serve with a glass of red wine for a complete meal.
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Region: Spanish
Taste: Savory, Rich, Tangy, Herbaceous, Earthy