Cooking a suckling pig... questions.?!


Question: Cooking a suckling pig!.!.!. questions!.!?
Hi there,
I want to cook a sucking pig in my oven for Christmas this year!.
I was just wondering if any one has cooked one before!?
also When you cooked it were you able to move the rear legs of the pig!? as to fold them under the body to enable it to fit in the oven!?
How did you find the process of cooking it!?
many thanksWww@FoodAQ@Com


Answers:

Heres a simple recipe!. Itmight seem like a bit of a challenge but its easy!. Just cook it nice and slow!. Good luck

1 (15 pound) suckling pig
Kosher salt and cracked black pepper
1/2 cup chopped garlic
1/2 cup finely chopped parsley
1/4 cup chopped fresh thyme
Salt and fine black pepper
3 bay leaves
2 tablespoons cumin
2 cups julienne onions
6 oranges, halved
3 limes, halved
3 lemons, halved
1/2 cup olive oil
1 cup white wine


This recipe is a two day procedure!. Make sure that your butcher thoroughly cleans the suckling pig!. By cleaning inside and out and removes the eyeballs!. With a knife make several cuts on the pig's skin so the skin doesn't burst during cooking!. Prop the pig's mouth open with a small yam!. Season the entire pig with kosher salt and cracked black pepper!. Place the pig in a garbage bag and tie the back tightly!. Place the pig in the refrigerator and chill for 12 hours!. Remove from the refrigerator and rinse thoroughly!. In a mixing bowl combine the garlic, parsley, thyme, cumin, bay leaves, onions, juice of the orange, lime, lemon, olive oil and wine!. Whisk the marinade until incorporated!. Season with salt and pepper!. Place the pig back in the bag and pour the marinade over the pig!. Tie the back tightly and place back in the refrigerator!. Turn the pig every three hours!. Refrigerate the pig for 12 hours!. Remove the pig from the refrigerator and out of the bag, reserve the marinade!. Stuff the cavity with the stuffing!. Using a kitchen needle and thread, tie up the cavity!. Tie the front legs and then back legs!. Cover the tail with aluminum foil!. Place the pig on a large roasting pan and pour the reserved marinade over the pig!. Place the pig in the oven!. Roast the pig in a preheated 350 degree oven for 20 minutes per pound, about 5 hours, basting and turning the pig every hour!. For unstuffed pig, roast at 350 degrees for 15 minutes per pound!. Internal temperature should be about 155 to 160 degrees for both methods!. Remove the pig from the oven and allow the pig to rest for about 30 minutes before slicing!. Www@FoodAQ@Com

Hi
Yes, the hind legs do actually get tucked in under the belly, and the head stays on!.
Baste it with honey and beer mixture while grillingWww@FoodAQ@Com

First you have get her drunk enough to get her out of the barWww@FoodAQ@Com





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