*  Exported from  MasterCook  *
 
                          WHOLE ROAST SUCKLING PIG
 
 Recipe By     : 
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Meats
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1                    Whole suckling pig
                         -(10-14 lb), oven-ready
                         -(have your butcher clean
                         - and trim it)
      1/3   c            Plain distilled vinegar
    1 1/2   c            Carrots, chopped or sliced
    1 1/2   c            Celery, chopped or sliced
    1 1/2   c            Onions, chopped or sliced
      1/3   c            Safflower oil
    1       tb           Coarse salt
    1       t            Thyme
                         Stuffing (optional) *
                         - *(instead of vegetables)
                         Olive oil
    1       c            Stock
    1       c            Wine
    1       sm           Red apple
    1       bn           Watercress
    2       tb           Flour
    2       tb           Butter
 
   THE DAY BEFORE COOKING, WASH pig inside and out; soak it in very cold water
   with vinegar for a few hours. This freshens and whitens the meat. If you
   pig is frozen, it can also defrost during this soaking. Over a medium heat
   cook the carrots, celery and onions in the oil for a good 10 minutes,
   stirring occasionally. The onions should become somewhat translucent, the
   carrots slightly caramelized. Add salt and thyme. Dry the pig thoroughly
   inside and out. You may stuff the pig with the vegetables at this time;
   however, if you use a conventional stuffing, such as one for a turkey, wait
   until just before cooking and make certain that the pig and stuffing are at
   room temperature. The easiest way to close the opening is to use an ice
   pick or an upholstery needle to punch rows of holes about an inch apart on
   both sides of the stomach flaps. Then lace it up with thick string just as
   you would a shoe. You may also use skewers and string as you would for a
   turkey. Because protein firms as it cooks, the pig will stay in whatever
   position you place it. It should resemble a dog resting on its haunches.
   Place the pig in the roasting pan; it may have to be placed diagonally.
   Tuck the hind legs close to the stomach on either side; tie them together
   with string under the stomach if needed. The forelegs should be pointing
   straight ahead (also tied together so they won't spread out) and the head
   resting between them. Place a small piece of wood (like a child’s block) or
   a piece of bunched-up foil in the mouth, opening it as wide as you can.
   Twist the tail into a curl and secure it with string or tape. Place
   crumpled aluminum foil in the eye sockets (some people place marbles). At
   this point you may cover it with plastic wrap and refrigerate it. Before
   cooking the pig, let it come to room temperature. Preheat oven to 450F.
   With the oil, thoroughly baste every inch of the pig, including the head,
   legs and tail. Out of aluminum foil make little covers for the ears and
   tail. If your pig hangs over the pan, use heavy-duty foil to extend the pan
   so that any juices will be collected. Place the pig in the oven for 30
   minutes. Remove the pig quickly, shutting the oven door, baste with oil
   again and return to the oven. Then reduce the temperature to 350F. Continue
   basting with oil every 20 minutes 4 to 5 more times (for a total of 2
   hours). If the ears and tail haven't browned, remove the aluminum covers
   for the last 20 minutes. The total cooking time will be between 2 and 2 1/2
   hours. The cooking time is less because it is not fully stuffed; if it
   were, it would take an hour longer. (Approximately 10 minutes per pound
   lightly stuffed or unstuffed; 15 minutes per pound fully stuffed.) The pig
   is done when the temperature of the thigh reaches 165F (trichinae are
   killed when the internal temperature reaches 139F for a period of 10
   minutes). When done, it may easily rest for an hour under foil or in a
   turned-off oven. To serve, make a garland for the pig’s neck by stringing
   together sprigs of watercress. Make certain your apple is nicely polished.
   Enlist some help and very carefully slide the pig onto the platter or
   carving board it will be presented on. It is rather fragile at this point
   and can even break in half. Make a sauce by skimming the fat off the juices
   in the roasting pan. Place the roasting pan over 2 burners, add the stock
   and the wine and bring to the simmer. Stir to dissolve all the roasting
   juices coagulated on the bottom and continue cooking about 10 minutes. If
   you wish to thicken the sauce, whisk in 2 tablespoons of flour that have
   been blended with 2 tablespoons of butter, bring the sauce back to the boil
   and boil for 2 minutes, stirring. Remove any remaining foil, string or
   skewers. Place the apple in the pig’s mouth. Place the watercress garland
   around its neck and bring it to the table.
  
 
 
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