Roast Suckling Pig
|Whole suckling pig||5 Kilogram (1 Piece)|
|Onion||1 Large, minced|
|Pig liver||1 , sliced finely|
|Pig kidney||1 , sliced finely|
|Bread crumbs||250 Gram|
|Cinnamon stick||1 Inch|
|Cumin seeds||1 Teaspoon|
|Chopped coriander leaves||1 Cup (16 tbs), or sliced|
Heat 5 tblsps butter and fry onions till soft.
Put in the liver and kidney and cook till dry.
Grind garlic, ginger, chillies and spices to a paste.
Beat egg nicely.
Mix in the ground paste along with the rest of the filling ingredients.
Have the pig prepared and ready for roasting from the piggery.
Fill the pig with stuffing and then sew the opening.
Place the pig in a roasting tray.
Brush the outside nicely with ghee and bake in a preheated moderate oven basting it frequently with melted ghee blended with salt and water till done.
Serve on a large silver tray with a nice apple in it's mouth.
Arrange salad leaves around it with thinly sliced limes, onions, tomatotes and cucumber.