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Suckling Pig

Global.Potpourri's picture
Ingredients
  Suckling pig 3 Kilogram, cleaned and gutted (1 Laithau)
For masala
  Kashmiri red chilies 10
  Turmeric 1⁄2 Teaspoon
  Cinnamon piece 1 Inch
  Cardamom 1⁄2 Teaspoon
  Cloves 1⁄2 Teaspoon
  Ginger 1 Inch
  Garlic 8 Clove (40 gm)
  Peppercorn 1⁄4 Teaspoon
  Cumin 1⁄4 Teaspoon
  White vinegar 1 Cup (16 tbs)
For stuffing
  Onion 500 Gram, chopped
  Peas 250 Gram
  Carrots 250 Gram, cut into 1/2 inch cubes
  Bread cubes 250 Gram
  Potatoes 500 Gram, cut into 1/2 inch cubes and fried
  Pork 500 Gram, boiled and diced until soft
  Bacon 100 Gram, boiled and diced
For basting
  Oil 1 Tablespoon
  Chili powder To Taste
  Honey 1 Tablespoon
  Lemon 1
  Green coriander 1 Cup (16 tbs) (Fresh)
  Oil 1 Cup (16 tbs) (For Deep Frying)
Directions

Heat oil and fry the chopped onions till pale pink and translucent.
Add the ground masala paste and fry well.
When the oil comes to the surface, put in the pork and bacon pieces and fry.
Add the bread cubes, peas, carrots, fried potatoes and green coriander.
Mix well.
Cool.
Stuff the pig with this mixture.
Sew up the opening or slit to prevent the stuffing from falling out.
Rub the pig all over with a mixture of chilli powder, oil, honey and lemon.
Roast in the oven at 220°C for approx.
4-5 hours or until cooked.
If the pork dries out (this may be the case if there is not enough fat on the meat), pour a little water into the baking tray.
If the pigling is really tender, it may take much less time to cook.
You will have to judge by poking it with a fork or skewer.
If the skewer goes in easily and the juices run out clear and not bloody, then the meat is done.

Recipe Summary

Cuisine: 
Indian
Method: 
Fried
Ingredient: 
Pork

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