Ingredients with Measurements:
- 1 suckling pig, about 10-12 pounds
- 2 fennel bulbs, trimmed and sliced
- 1 pound baby carrots, trimmed and peeled
- 1/4 cup olive oil
- 1 tablespoon fennel seeds
- 1 tablespoon dried thyme
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 cup chicken broth
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, mix together the fennel seeds, dried thyme, kosher salt, and black pepper.
4. Rub the spice mixture all over the suckling pig, making sure to get into all the crevices.
5. Place the suckling pig in a roasting pan and roast in the preheated oven for about 3 hours, or until the internal temperature reaches 160°F.
6. While the suckling pig is roasting, toss the sliced fennel and baby carrots with the olive oil and spread them out on a baking sheet.
7. Roast the fennel and carrots in the same oven as the suckling pig for about 45 minutes, or until tender and lightly browned.
8. Once the suckling pig is done, remove it from the oven and let it rest for about 20 minutes before carving.
9. While the suckling pig is resting, deglaze the roasting pan with the chicken broth, scraping up any browned bits from the bottom of the pan.
10. Serve the suckling pig with the roasted fennel and carrots, and drizzle the pan juices over the top.
Time:
Preparation time: 30 minutes
Cooking time: 3 hours and 45 minutes
Temperature:
Oven temperature: 350°F
Internal temperature of the suckling pig: 160°F
Serving size:
This recipe serves 8-10 people.
Nutritional information:
Calories: 540
Fat: 37g
Saturated Fat: 11g
Cholesterol: 170mg
Sodium: 960mg
Carbohydrates: 12g
Fiber: 4g
Sugar: 5g
Protein: 41g
Substitutions for ingredients:
- Pork shoulder or leg can be substituted for the suckling pig.
- Fresh thyme can be substituted for the dried thyme.
- Chicken or vegetable broth can be substituted for the chicken broth.
Variations:
- Add sliced onions and garlic to the roasting pan with the suckling pig for extra flavor.
- Use different root vegetables, such as parsnips or turnips, in place of the baby carrots.
- Add a splash of white wine to the pan juices for extra depth of flavor.
Tips and tricks:
- Make sure to rinse the suckling pig thoroughly before seasoning to remove any residual blood or debris.
- Use a meat thermometer to ensure the internal temperature of the suckling pig reaches 160°F for food safety.
- Let the suckling pig rest before carving to allow the juices to redistribute and prevent them from running out.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the leftovers in a baking dish and cover with foil. Bake in a 350°F oven for about 20-30 minutes, or until heated through.
Presentation ideas:
Serve the suckling pig on a large platter with the roasted fennel and carrots arranged around it. Garnish with fresh herbs, such as thyme or parsley.
Garnishes:
Fresh herbs, such as thyme or parsley.
Pairings:
This dish pairs well with a full-bodied red wine, such as Cabernet Sauvignon or Syrah.
Suggested side dishes:
- Creamy mashed potatoes
- Roasted Brussels sprouts
- Grilled asparagus
Troubleshooting advice:
- If the skin of the suckling pig is not crispy enough, increase the oven temperature to 400°F for the last 30 minutes of cooking.
- If the fennel and carrots are not browning enough, increase the oven temperature to 400°F and roast for an additional 10-15 minutes.
Food safety advice:
- Make sure to rinse the suckling pig thoroughly before seasoning to remove any residual blood or debris.
- Use a meat thermometer to ensure the internal temperature of the suckling pig reaches 160°F for food safety.
Food history:
Roast suckling pig is a traditional dish in many cultures, including Spanish, Filipino, and Chinese cuisine. It is often served at special occasions and celebrations.
Flavor profiles:
The suckling pig is savory and slightly salty, with a crispy skin. The roasted fennel and carrots add a sweet and slightly licorice-like flavor to the dish.
Serving suggestions:
Serve the suckling pig with a side of creamy mashed potatoes and a glass of full-bodied red wine for a decadent meal.
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