Roast Suckling Pig
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Roast Suckling Pig
  Roast  
Last updated 6/12/2012 12:58:30 AM. Recipe ID 21274. Report a problem with this recipe.
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      Title: Roast suckling pig
 Categories: Toohot
      Yield: 4 Servings
 
     10    15 pound dressed, oven ready
           Suckling pig (see Note)
  1 1/2 c  Orange juice
    3/4 c  Fresh lime juice
    3/4 c  Fresh grapefruit juice
      2 tb Coarse sea salt
      1 tb Freshly ground black pepper
      1    Grapefruit, quartered
      2    Oranges, halved
      2    Limes, halved
      1 lg Onion, quartered
      1    Head garlic, halved
      1    Bay leaf
      3    To 4 sprigs fresh thyme
      1 bn Watercress, tough stems
           Removed, for garnish
      1 bn Curlyleafed parsley, tough
           Stems removed, for garnish
      4    Blood oranges, peel and pith
           Removed with a sharp knife
           Lemon, lime, or apple for
           The mouth
 
  Preheat the oven to 450 degrees. In a bowl, combine the orange, lime,
  and grapefruit juice and whisk together. Wash and pat the pig dry
  with paper towels. Sprinkle inside and out with the salt and pepper
  and place it in a large roasting pan, belly side up. Place the
  grapefruit, oranges, limes, onion, garlic, bay leaf, and thyme inside
  the cavity and skewer it closed. Turn belly side down and place a
  ball of wood or a rolled up piece of aluminum foil about the size of
  a lemon in the pigs mouth. Skewer the legs into position by pulling
  the forelegs forward and bending the hind legs into a crouching
  position (this will help a large pig fit in a home oven, if it fits
  already, this is not necessary). Cover the tail and ears with small
  pieces of foil to prevent them from burning. Place the pig in the
  oven and baste with the citrus juice mixture. After the pig has
  roasted for 15 minutes, baste it again with the citrus juice mixture
  and reduce the heat to 325 degrees. Roast for 20 minutes per pound
  longer, basting generously every 15 or 20 minutes with the juice
  mixture and then the pan juices. To test for doneness, prick the
  thigh with the tip of a sharp knife to see if the juices run clear.
  The internal temperature should read 165 degrees on a meat
  thermometer inserted into the thickest part of the leg. Remove from
  the oven and allow to rest for 10 minutes, loosely tented with a
  large piece of aluminum foil. Distribute the parsley and watercress
  sprigs loosely around the edges of a large warmed oval platter. Halve
  the trimmed blood oranges and place them around the edges of the
  platter, nestled in the greens. Remove the foil from the tail and
  ears and replace the wood or foil from the mouth with a lemon, lime,
  or apple. Carve at the table, with confidence.
  
  Yield: 10 to 12 servings
  
  Note: Most good butchers will be able to obtain a small suckling pig,
  given 1 or 2 weeks notice. Ask them to dress the pig and remove the
  eyeballs and lower lids.
  




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Recipe ID 21274 (Apr 03, 2005)

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