Traditional and Tasty Suckling Pig Recipe
Why You Will Love This Recipe
Get ready for a showstopper with this traditional suckling pig recipe! Perfect for gatherings, this dish combines juicy pork with delicious herbs and spices that will have everyone coming back for more. With its crispy skin and tender meat, it’s a feast for the senses. Pair it with a nice bottle of wine, and you’ve got a meal that adds a special touch to any occasion. Dive in and enjoy!
Tips for Success
• Ensure the suckling pig is completely thawed and at room temperature before cooking; this can take up to 24 hours in the fridge for larger pigs, and starting from a cold pig can lead to uneven cooking.
• For a more flavorful crust, mix the butter with crushed garlic, oregano, and sea salt to create a compound butter that you can rub under the skin of the pig before cooking; this will infuse the meat with flavor and help achieve a crispy skin.
• Avoid overcooking the pig by using a meat thermometer; the internal temperature should reach 160°F (71°C) in the thickest parts of the meat, particularly near the shoulder and thigh, to ensure it is cooked through without drying out.
Frequently Asked Questions
Can I use a different type of meat instead of suckling pig for this recipe?
Yes, you can substitute suckling pig with a small roast of pork or even a whole chicken. Keep in mind that cooking times and temperatures may vary depending on the size and type of meat used, so adjust accordingly.
How should I store leftovers from the cooked suckling pig?
Leftover cooked suckling pig should be stored in an airtight container in the refrigerator and consumed within 3-4 days. You can also freeze the leftovers for up to 3 months; just make sure to slice the meat first for easier thawing.
What should I do if the pig is browning too quickly during roasting?
If you notice that the pig is browning too quickly, cover it loosely with aluminum foil to protect it from burning. You can also lower the oven temperature slightly to ensure even cooking without over-browning the exterior.
Recommended Drink Pairings
- Chardonnay: Its buttery notes complement the richness of the suckling pig.
- Pinot Noir: This wine's acidity balances the fat of the pork while enhancing its flavors.
- Sparkling Water: The carbonation refreshes the palate between bites of the savory dish.
- Herbal Tea: A light herbal tea can provide a soothing contrast to the hearty meal.
- Cola: The sweetness and acidity of cola can cut through the richness of the pig.
Ingredients
Equipment:
With all your ingredients and equipment gathered, you are ready to get started!
Directions
- Melt butter.
- Mix in oregano, salt, crushed garlic and pepper. Rub butter mixture over and inside the suckling pig. Wrap marinated suckling pig in triple-bagged plastic bag and refrigerate. Let marinate for at least 5 hours.
- Bring marinated pig to room temperature. Heat oven to 250°F. Remove pig from plastic bag, place stomach-down in oven pan on a rack.
- Place laurel leaf inside pig. Drizzle with white wine. Roast until pig reaches 130°F (test with cooking thermometer – likely to be a couple of hours depending on the size of your pig).
- Make sure you flip the pig onto its backside about halfway through. Baste every 20-25 minutes.
- When the pig reaches 130°F, turn up the heat to 400°F to get a crispy exterior, making sure you turn the pig once to distribute the crispiness.
- Tip: If the pig is browning too quickly, cover it with aluminum foil to protect against burning.
- Internal temp should reach 160°F. Remove from oven and let cool on cutting board.
- Serve with a bottle of your favorite wine or a bottle of (dry) sparkling wine.
Adapted from a Recipe by: catavino.net
Nutritional Facts (Per Serving)
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