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  Added: Jul 19, 2006  •  Visited (635)  •  Print version Print this recipe (57)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Roast Suckling Pig With Bread And Olive Stuffing
What You Need:
STUFING
  • A 1-pound loaf of homemade-type white bread, sliced
  • ½ cup pitted green olives, finely chopped
  • ½ cup finely chopped fresh chives
  • 1 teaspoon crumbled dried thyme
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 3 tablespoons butter
  • 1 cup finely chopped onions
  • 1 tablespoon finely chopped garlic
  • ¼ cup milk

    SUCKLING PIG
  • A 10- to 12-pound oven-ready suckling pig
  • 2 tablespoons coarse salt, or substitute 1 tablespoon regular salt
  • Freshly ground black pepper
  • ¼ cup vegetable oil
  • 1 fresh lime

  • How To Cook:
    STUFING:
    1. Preheat the oven to 300°F. First prepare the stuffing in the following fashion: With a sharp knife, trim the crusts from the bread. Arrange the slices side by side on one or two large baking sheets and toast in the middle of the oven for 5 minutes on each side.

    2. Remove the toast from the oven and raise the heat to 350°F. Tear the slices of toast into ½ inch pieces and drop them into a deep bowl. Add the olives, chives, thyme, salt and pepper, and toss thoroughly together.

    3. In a heavy 8- to 10-inch skillet, melt the butter over moderate heat. When the foam begins to subside, add the onions and garlic and, stirring frequently, cook for about 5 minutes, until they are soft and transparent but not brown.

    4. Watch carefully for any sign of burning and regulate the heat accordingly. Add the entire contents of the skillet to the toast mixture, stir in the ¼ cup of milk and toss together until all the ingredients for the stuffing are well combined. Taste for seasoning.

    SUCKLING PIG:
    1. Wash the pig quickly under cold running water and pat it dry inside and out with paper towels. Sprinkle the abdominal cavity and skin with salt and liberal grindings of pepper, then fill it loosely with the stuffing mixture. Close the opening by lacing it with skewers and kitchen cord or by sewing it with heavy white thread.

    2. Crumple a sheet of aluminum foil into a ball the size of the lime and insert it in the pig's mouth to keep it open as it roasts. Cover the ears with small squares of foil to prevent them from burning.

    3. Brush the pig all over with vegetable oil and place it on a rack set in a large shallow roasting pan. If the head extends beyond the edge of the pan, double a strip of foil under it to catch any drippings.

    4. Roast the pig undisturbed in the middle of the oven for 1½ hours, then remove the foil from the ears, and continue roasting for 15 to 20 minutes longer.

    5. To test for doneness, pierce the thigh with the point of a small, sharp knife. The juice should spurt out a clear yellow; if it is slightly pink, roast the pig for another 5 to 10 minutes.

    6. Transfer the roast pig to a large heated platter and replace the ball of foil in its mouth with the whole fresh lime. Let the pig rest at room temperature for about 10 minutes for easier carving.

    To Serve: 8 to 10
    This recipe is also available in:
    Cuisine » Americas » Barbados
    Main Ingredient » Meat & Poultry » Pork
    Main Ingredient » Vegetables » Olives
    Main Ingredient » Bread
    Dish » Main Courses

     





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