Stuffed Roast Suckling Pig
Nutrition
Calories: 259.38 kcalCarbohydrates: 43.23 gProtein: 4.89 gFat: 7.27 gSaturated Fat: 2.89 gCholesterol: 10.18 mgSodium: 162.37 mgFiber: 0.95 gVitamin A: 4.2235 IUCalcium: 13.71 mgIron: 2.37 mg
Ingredients
- 1 suckling pig
- Olive or peanut oil
- Butter
- 1/2 cup finely chopped onion or shallot
- 4 tbsp butter
- 1 tsp salt
- 1/2 cup chopped parsley
- 1 tsp thyme or sage
- 4 to 5 cups cooked rice
- 2 tbsp grated orange rind
- 2 tbsp lemon juice
- 2/3 cup pistachio nuts
Instructions
- Quickly sauté the onion or shallot in the butter till translucent. Add the salt, parsley, and thyme or sage, and toss well with the rice, orange rind, lemon juice, and pistachios. Taste for seasoning. It may need additional salt.
- Stuff the pig lightly and sew it up neatly.
- If it is possible to stand pig up on a rack, do so. If it is unsteady, then wire the little front legs to the rack in the roasting pan.
- Rub the pig well with olive oil or peanut oil and roast in a 350°F oven. Baste with butter or oil every fifteen minutes for the first hour. Then brush well with the pan juices and additional oil or butter as it roasts. It will take 2-1/2 hours, more or less, depending upon its structure.
- When it is roasted, transfer, still standing, to a hot platter. Remove the wires, if you have wired it to the rack.
- For decoration, a bunch of parsley in its mouth and a garnish of glazed crabapples, apples, or tiny pickled pears is suggested.
- Skim off excess fat from the roasting pan and add 1 cup broth to the juices. Boil up quickly. Correct the seasoning and serve with the pig.