Suckling Pig On the Spit
|Piglet||12 Pound, dressed (6 Kilogram Of 1 Plump One)|
|Olive oil||4 Tablespoon|
|Dry mustard||2 Teaspoon|
|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|
|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.