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Roast Suckling Pig

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  Pig 18 Pound (4- To 5-Week-Old)
  Bacon fat 3 Tablespoon
  Salt To Taste
  Pepper To Taste
For stuffing
  Pig liver 1
  Pig heart 1
  Pig kidneys 2
  Pork sausage meat 1 Pound (Use Fresh)
  Onion 1 Large, chopped
  Mushrooms 5 Medium, chopped
  Chicken broth 2 Cup (32 tbs)
  Garlic 1 Clove (5 gm), minced
For marinade
  Oil 3 Cup (48 tbs)
  Brandy 1⁄2 Cup (8 tbs)
  Carrots 2 , sliced
  Chopped parsley 1 Teaspoon
  Thyme 1⁄2 Teaspoon
  Chicken broth 1 Cup (16 tbs)
  Red apple 1
  Cranberries/Cherries 2
  Parsley 2 Tablespoon (For Garnish)
  Green olives 1⁄4 Cup (4 tbs), chopped
  Sherry 1⁄2 Cup (8 tbs)
  Egg 1 , beaten
  Black walnuts 1 Pound
  Coarse breadcrumbs 2 Cup (32 tbs)
  Chopped celery 1 Cup (16 tbs)
  Chopped parsley 1 Tablespoon, chopped
  Brandy 1 Dash
  Bay leaf 1⁄2
  Onion 1 , sliced
  Garlic 1 Clove (5 gm), crushed

To prepare pig: Have the butcher bone the pig, leaving in leg bones and hooves.
Be sure you have the liver, heart, and kidneys.
Wash the pig thoroughly, singe hairs, wash again, and drain well with the head down.
Wipe dry, rub with bacon fat inside and out, and sprinkle with salt and pepper.
To make the stuffing: In a saucepan, cover liver, heart, and kidneys with water and simmer until tender, about 40 minutes.
Drain and chop fine.
In a large skillet over medium heat, saute the sausage meat, onion, and mushrooms until sausage is done.
In a separate pan, bring the chicken broth to a boil.
Add the garlic, salt and pepper to taste, olives, and sherry.
Simmer for about 5 minutes.
Remove from heat, then stir in the chopped liver, heart, and kidney.
Stir in the egg and walnuts.
Add enough of the breadcrumbs to make a moist dressing.
Stir in the celery, parsley, brandy, and salt and pepper to taste.
Stuff the prepared pig, sew up securely, and tie the legs in kneeling position.
To make marinade: In a large bowl, mix all the marinade ingredients.
Pour half the marinade in a bowl large enough to accommodate the pig.
Add the stuffed pig and pour the rest of the marinade over it.
Cover and marinate in the refrigerator for 1 day, turning pig occasionally.
On a rack lined with heavy aluminum foil, place the stuffed, prepared pig in a kneeling position.
Set rack in a roasting pan and turn the foil up loosely around the pig.
Cover the ears with foil and place a tightly rolled ball of foil in the mouth.
Place more foil or wet cooking parchment over the pig.
Roast pig in a 350° F oven for about 3 hours, basting first with the chicken broth and then with pan drippings.
Replace the covering foil after each basting.
About 45 minutes before the pig is done, remove the foil or parchment to let the skin brown.
Place the pig on a hot platter.
Replace the ball of foil with a red apple and put cranberries or cherries in for eyes.
Garnish with parsley.
The pan liquid can be used to make scrapple.

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Roast Suckling Pig Recipe