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  Added: Jul 17, 2007  •  Visited (262)  •  Print version Print this recipe (13)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Roast Suckling Pig
(Ghourounaki Psito)
What You Need:
  • 1 suckling pig, 10 to 12 pounds
  • Salt and pepper to taste
  • 2 lemons, halved
  • ½ cup olive oil
  • ¼ cup fresh lemon juice
  • 1 tablespoon rosemary or thyme
  • 1 apple

  • How To Cook:
    1. Preheat oven to 450°F.

    2. Carefully clean a small suckling pig, wash inside and out with cold water, and dry thoroughly. Rub inside and out with salt, pepper, and cut lemons, saving 1 of the lemon halves. Let stand for about 1 hour.

    3. Pull front legs of pig forward and tie together. Wedge mouth open with a small piece of wood. Combine olive oil, lemon juice, and thyme; brush pig generously with this mixture.

    4. Place pig on a rack in roasting pan and roast for 30 minutes. Reduce temperature to 325°F and continue roasting for about 4 hours, or until thoroughly cooked (185°F on a meat thermometer).

    5. Baste often, using lemon half dipped in pan drippings as baster. To serve, untie legs and replace wedge of wood in mouth with a shiny red apple.

    NOTE:
        A suckling pig prepared as above can also be skewered and cooked over charcoal. Allow 4 to 5 hours cooking time and turn often.
     
    Serving Size: 6
    This recipe is also available in:
    Cuisine » Europe » Greece
    Main Ingredient » Meat & Poultry » Pork
    Dish » Main Courses

     





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