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Suckling Pig On the Spit

Barbecue.Master's picture
  Piglet 12 Pound, dressed (6 Kilogram Of 1 Plump One)
  Olive oil 4 Tablespoon
  Salt To Taste
  Dry mustard 2 Teaspoon
  Flour 3 Tablespoon
  Pepper 1⁄2 Teaspoon
  Red apple 1
  Raisins 2
  Apples 3 , cored, unpeeled, cut in wedges
  Brown sugar 1⁄4 Cup (4 tbs)
  White wine 1⁄4 Cup (4 tbs)
  Water 1⁄4 Cup (4 tbs)
  Onions 2 Medium, roughly chopped
  Prunes 3⁄4 Cup (12 tbs), pitted
  Dried apricots 3⁄4 Cup (12 tbs), soaked
  Cinnamon 1⁄4 Teaspoon
  Nutmeg 1⁄4 Teaspoon
  Red wine 3⁄4 Cup (12 tbs) (185 Milliliters)

Cook apples, sugar, wine and water together in a pan until almost tender, stirring occasionally.
Add onions, prunes, apricots, cinnamon, nutmeg and wine and simmer 4-5 minutes.
Clean and wipe the piglet thoroughly, score the skin and place a ball of foil in the mouth.
Fill the cavity with stuffing and sew to close.
Skewer the hind legs backwards and the forelegs forwards.
Thread the spit rod through the center of the piglet, tail to head, and secure.
Brush with oil and sprinkle well with salt.
Place on the spit over medium hot coals and cook for 6-6 1/2 hours, until tender.
Place a baking dish or foil tray on coals beneath the meat to catch drippings and prevent flaring.
Baste with drippings every 15 minutes.
Towards the end of the cooking, mix mustard, flour and pepper together and sprinkle meat well.
Lift piglet from the spit to a carving tray, remove rod and allow meat to rest for 5 minutes.
Remove foil from the mouth and replace with a red apple and place a raisin in each eye.
The piglet can also be cooked in a moderate oven for 3 hours, then transferred to the spit for final 3-3 1/2 hours.

Recipe Summary

Difficulty Level: 
Bit Difficult
Main Dish
Holiday, Gourmet
Preparation Time: 
60 Minutes
Cook Time: 
390 Minutes
Ready In: 
450 Minutes

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Suckling Pig On The Spit Recipe