Roasted Pig, Island Style
|Suckling pig||15 Pound (1 Whole, Oven Ready)|
|Soy sauce||1⁄2 Cup (8 tbs)|
|Salad oil||1⁄3 Cup (5.33 tbs)|
|Sherry||1⁄4 Cup (4 tbs)|
|Firmly packed brown sugar||1⁄4 Cup (4 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Garlic||1 Clove (5 gm), crushed|
|Macadamia nut stuffing||2 Cup (32 tbs) (Adjust Quantity As Needed)|
|Limes||4 (For Garnish)|
|Fresh fruits||4 (In Season, For Garnish)|
|Watercress leaves/Mint leaves||1⁄4 Cup (4 tbs) (For Garnish)|
Wash pig under cold running water; pat dry, inside and outside, with paper towels.
Combine and mix soy sauce, oil, sherry, sugar, salt, pepper and garlic.
Let stand 20 to 30 minutes.
Brush entire cavity of pig with marinade and save remaining marinade.
Refrigerate pig until time to stuff and roast.
Before stuffing pig, again brush cavity with marinade.
Fill loosely with Macadamia Nut Stuffing.
Close cavity by skewering cavity opening and lacing skewers together with heavy white cord.
Stuff a lime, cube of wood or hard ball of aluminum foil into pig's mouth to hold jaws open during roasting.
Cover ears, tail, nose and front feet with small pieces of aluminum foil to prevent burning.
Remove foil from tail, ears, nose and feet one hour before end of cooking time.
Skewer back feet forward under pig.
Place pig in kneeling position, front feet forward on well-greased cooking grill over heavy metal drip pan filled with 2 cups of water.
Brush pig with reserved marinade.
To keep skin from splitting prick skin with large needle several places behind head.
Insert meat thermometer in thickest part of thigh with point away from bone and fat.
Cover kettle; cook until meat is tender.
Baste frequently with reserved marinade or oil.
Allow 25 minutes per pound to cook a 10 to 15-pound pig to 170°F. (well-done).
Be sure meat is fully cooked! If there is a trace of pink in juices, continue roasting.
Juices from well-done pig will have a light yellow color.
Let pig stand 20 to 30 minutes before carving.
Arrange pig on large wooden platter or cutting board edged with ti or galax leaves.
Remove brace from pig's mouth; replace with a fresh lime.
Remove skewers and string.
Push a small maraschino cherry in each eye and secure with wooden picks.
Garnish platter and pig with an assortment of favorite in season fresh fruits and watercress or mint.