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Whole Roast Suckling Pig | Meat Dishes » Pork

Whole Roast Suckling Pig


Serving Size : 12
Ingredients
for prepare Whole Roast Suckling Pig
:
Amount Measure Ingredient - Preparation Method
1 wh suckling pig - (10-14 lb),
oven-readyhave
your butcher clean
and trim it
whole roast suckling pig
1/3 cup Plain distilled vinegar
1 1/2 cups Carrots - chopped or sliced
1 1/2 cups Celery - chopped or sliced
1 1/2 cups Onions - chopped or sliced
1/3 cup Safflower oil
1 tablespoon Coarse salt
1 teaspoon Thyme
Stuffingoptional*
*(instead of
vegetables
Olive oil
whole roast suckling pig
1 cup Stock
1 cup Wine
1 small Red apple
1 bunch Watercress
2 tablespoons Flour
2 tablespoons Butter
recipe Whole Roast Suckling Pig

THE DAY BEFORE COOKING, WASH pig inside and out; soak it in
pork loin roast recipes
very cold water with vinegar for a few hours. This freshens and whitens the meat. If you pig is
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frozen, it can also defrost during this soaking. Over a medium heat cook the carrots, celery and onions in the
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oil for a good 10 minutes, stirring occasionally. The onions should become somewhat translucent, the carrots slightly caramelized. Add
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salt and thyme. Dry the pig thoroughly inside and out. You may
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stuff the pig with the vegetables at this time; however, if you use a
pulled pork recipe
conventional stuffing, such as one for a turkey, wait until just before cooking and make

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certain that the pig and stuffing are at room temperature. The easiest
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way to close the opening is to use an ice pick or an upholstery needle
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to punch rows of holes about an inch apart on both sides of the stomach
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flaps. Then lace it up with thick string just as you would a shoe.
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You may also use skewers and string as you would for a
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turkey. Because protein firms as it cooks, the pig will stay in whatever position you place
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it. It should resemble a dog resting on its haunches. Place the pig in the roasting pan; it may have
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to be placed diagonally. Tuck the hind legs close to the stomach on
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either side; tie them together with string under the stomach if needed. The
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forelegs should be pointing straight ahead (also tied together so they won't spread out) and the head
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resting between them. Place a small piece of wood (like a child's block) or a piece of bunched-up foil in
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the mouth, opening it as wide as you can. Twist the tail into a curl and secure it
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with string or tape. Place crumpled aluminum foil in the eye sockets (some people place
Whole Roast Suckling Pig
marbles). At this point you may cover it with plastic wrap and refrigerate it. Before cooking
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the pig, let it come to room temperature. Preheat oven to 450F. With the oil, thoroughly baste every
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inch of the pig, including the head, legs and tail. Out of
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aluminum foil make little covers for the ears and tail. If your pig hangs over the
stuffed pork loin recipe
pan, use heavy-duty foil to extend the pan so that any juices will be collected. Place the pig
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in the oven for 30 minutes. Remove the pig quickly, shutting the oven door, baste
Whole Roast Suckling Pig
with oil again and return to the oven. Then reduce the temperature to 350F.
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Continue basting with oil every 20 minutes 4 to 5 more times (for a total of 2 hours).
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If the ears and tail haven't browned, remove the aluminum covers for

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the last 20 minutes. The total cooking time will be between 2 and 2 1/2 hours. The cooking time is
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less because it is not fully stuffed; if it were, it would take an hour longer.
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(Approximately 10 minutes per pound lightly stuffed or unstuffed; 15 minutes per pound fully stuffed.) The pig is done
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when the temperature of the thigh reaches 165F (trichinae are killed when the internal temperature reaches 139F for a
pork spare ribs recipe
period of 10 minutes). When done, it may easily rest for an
pork loin roast recipes
hour under foil or in a turned-off oven. To serve, make a garland for the pig's neck by stringing together
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sprigs of watercress. Make certain your apple is nicely polished. Enlist some help and very carefully
Whole Roast Suckling Pig
slide the pig onto the platter or carving board it will be presented on. It
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is rather fragile at this point and can even break in half. Make a sauce by skimming
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the fat off the juices in the roasting pan. Place the roasting pan over 2 burners, add the
stuffed pork loin recipe
stock and the wine and bring to the simmer. Stir to dissolve
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all the roasting juices coagulated on the bottom and continue cooking about 10 minutes. If you wish

pork loin roast recipe

to thicken the sauce, whisk in 2 tablespoons of flour that have been blended with 2 tablespoons of butter,
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bring the sauce back to the boil and boil for 2 minutes, stirring. Remove any
recipes for pork loin roast
remaining foil, string or skewers. Place the apple in the pig's mouth. Place the watercress garland around
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its neck and bring it to the table. Posted to the AZstarnet BBQ Mailing List by "Garry
pork fried rice recipe
Howard" on Apr 23, 1998, converted by MC_Buster. Preparation Time: 0:00






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  • Rating:
     (Votes #: 1)


    Only Registred Users Can See Download Links & Other Hidden Text, So We recomend You To Register .

    Views: 5738 | Author: Shad0w | 9 May 2009 | Comments (1)


    Whole Roast Suckling Pig
    #1 | Sandy (20 April 2012 12:37) |
    Chicken Wraps2 tablespoons olive oil1 onion, phepcod2 cloves garlic, crushed1/2 (16 ounce) package broccoli coleslaw mix1 cup shredded cabbage3/4 cup cooked chicken breast, cut into bite-sized piecessalt and pepper to taste 1 (15 ounce) can garbanzo beans, undrained3 tablespoons mayonnaise2 tablespoons Dijon mustard1 teaspoon ground cumin4 cloves garlic, minced1/2 teaspoon onion powder1/2 teaspoon lemon peppersalt and pepper to taste 4 (10 inch) flour tortillas Heat oil in a large heavy skillet over medium high heat. Saute onion and 2 cloves crushed garlic until onions are soft and translucent, about 3 minutes. Stir in the broccoli coleslaw mix, and cook until tender. Add the cabbage and chicken and toss for a minute or two. Remove from heat and season with salt and pepper to taste.In a blender, combine garbanzo beans, mayonnaise, mustard, cumin, garlic, onion powder, lemon pepper, salt and pepper. Blend until smooth and creamy.Heat tortillas for a few seconds in the microwave for easier folding. Spread each tortilla with sauce, then put a large heap of the slaw mixture on top. Wrap like you would a burrito.
    .:| ICQ: -- | | :.


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