How do I roast a pig over an open fire?!
How do I roast a pig over an open fire?
My husband wants to roast a pig for his birthday, we have watched Ray Mears roast a boar over an open fire on tv and we quite fancy giving it a go. We could get someone in to do it for us, but feel it would be fun to do ourselves. However, we don't want to give our guests samonella so any advice from anyone who has roasted a pig themselves would be useful.
Thanx
Pinx x
Answers:
Type in your search box How to Roast a Whole Pig. There are about 10 pages of sites - did not have time to look at them all. You will find something.
Hope your husband and yu have a good birthday bash - please invite me too!!
Ask a muslim, roflmfao.
PIG ROAST ON A SPIT
Whole suckling pig (60 lb. average)
1 lb. black pepper
25 to 30 garlic cloves
Garlic powder
Rosemary
Salt
10 pounds onions
5 lbs. stuffing
3 to 4 c. shortening
4 ft. chicken wire
Meat thermometer
Needle and string
Chopped apples and walnuts (optional)
Clean pig and dry. Cut slits in skin and insert garlic cloves. Coat with shortening. Prepare stuffing and combine with cut up onions. Add apples and walnuts to stuffing, if desired. Pack cavity with stuffing and stitch closed. Wrap pig in chicken wire lengthwise. Coat with garlic powder, rosemary, and salt, and pepper. Insert spit and cook 3 to 5 feet above a bed of coals 6 to 7 hours, turning frequently. Add seasoning often. Meat is done when skin shows deep splits and internal temperature is 160 to 170 degrees. Unwrap wire (which will bring most fat and skin with it) and serve.
Optional: Pig may also be roasted in covered pit, turning every hour. Keep spit about 2 to 3 feet above coals.
General Description: Roast suckling pig has been a delicacy since ancient times. In many northern European countries, roast suckling pig is a traditional Christmas entrée. It is also a special occasion dish in the Philippines, a custom brought with the Spanish. In Cuba, suckling pig is traditionally served on New Year’s Day. Suckling pig is served for the Hawaiian lu’au, covered with banana leaves and cooked in a pit. Roast suckling pig is served whole at Chinese weddings as a symbol of the bride’s virginity, although the same pig is said to symbolize both virility and prosperity.
Characteristics: The meat is pale, tender, and rather gelatinous. The true delicacy is the crackling, crispy skin.
How to Choose: Suckling pigs are slaughtered at 2 to 4 weeks of age. The entire pig is sold whole and eviscerated. The smaller the pig, the more tender and delicate it is.
Amount to Buy: A suckling pig weighing 8 to 15 pounds serves six to twelve people, allowing 1 1/2 pounds per person. Larger baby pigs weighing up to 30 pounds may be purchased whole. Suckling and baby pig usually have to be specially ordered.
Storage: Suckling pig is quite perishable; store 1 to 2 days refrigerated.
Preparation:
Rub a paste of herbs, salt, and pepper into the cavity. Tie the cavity shut with butcher’s string, positioning the front and back legs against the body. Cover the tail and ears with aluminum foil.
Place the piglet in a large roasting pan and roast at 350°F for 15 minutes per pound, about 5 hours, basting with white wine and the pan juices and turning the pig every hour, or until it reaches 165°F at its thickest point.
Remove the pig from the oven, drape it with foil, and allow it to rest for about 30 minutes before slicing.
I would try searching the local butcher shops to see if they carry and sell suckling pigs if you don't have access to a pig.
I hope this was helpful...Good Luck!!! :)
I take it you mean over a spit in the garden and not in the house..otherwise you'll set the place on fire and fill it with smoke.
Here you go just want you need! Happy crackling!
recipes.chef2chef.net/recipe-a... - 16k
I've done this several times, and the important thing is that it takes a long time for the meat next to the bone to cook, so it's best done over a slow fire, which means starting it off the day before you plan your party (I had to sleep next to it in my fireplace to stop my dogs from eating it!)
Turn it over about once every half hour to avoid all the juice dripping out of it, and cover the top half in rashers of bacon. It worked great for me.
Done this a few times over charcoal, but I expect that an open fire would be the same. The main thing is that the pig needs turning while it cooks, and it needs to cook for a LONG time. Say 6 hours. You really need to make some sort of powered spit, I made mine using a truck wiper-motor. It runs off 12volt batteries or straight from a charger. It was easy to make if you have some basic skills. If not there are several people on the web who will come and do a roast for you. (HINT: search for "hog-roast", NOT "spit-roast"). If you decide to d.i.y., score the skin well and rub-in plenty of oil and salt before cooking. Stuff with herbs and onions.
bend it over a stool