ROAST SUCKLING PIG – December 18 – National Roast Suckling Pig Day

Serves 10-14

Ingredients

  • 1 suckling pig (15-20 pounds)
  • 1 cup plus 1 cup sea salt
  • 10 cloves garlic, whole
  • 3 rosemary sprigs
  • 2 thyme sprigs
  • 6 inches of ginger, peeled and cut into ½ inch pieces
  • 2 apples, quartered and seeds removed
  • 1 cup olive oil
  • 1 tablespoon black pepper
  • 1 tablespoon thyme
  • 2 cups white wine
  • Aluminum foil

Instructions

  1. Preheat the oven to 425 degrees Fahrenheit.
  2. Wash the pig inside and out and dry with paper towels.  
  3. In a large roasting pan, with sides that are at least 2 inches high, place the pig.  Rub the inside with 1 cup sea salt then put the garlic, rosemary, thyme springs, ginger, and apples inside.  Sew the stomach closed.
  4. In a medium bowl add the olive oil, 1 cup sea salt, pepper, and dried thyme.  Rub the oil mixture all of the outside of the pig.  Pour the wine into the pan.  Cover the ears with aluminum foil.
  5. Put the roasting pan in the oven for 15 minutes.  Reduce the heat to 325 degrees Fahrenheit and cook for 4 hours, turning the pig every 30-45 minutes, until the thickest part of the shoulder and rear reach 160 degrees Fahrenheit.

#recipe, #NationalFoodOfTheDay, #NationalRoastSucklingPigDay, #December18

Tomorrow: December is Tomato and Winter Squash Month.   Below is a list of the ingredients you will need:

  • 1 ½ pounds boneless skinless chicken thighs
  • 2 tablespoons plus 2 tablespoons olive oil
  • 1 teaspoon plus 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 garlic cloves, minced
  • 1 teaspoon sage
  • 1 teaspoon thyme
  • 2 medium green onions, chopped into ¼ inch pieces
  • 1 head cauliflower, cut into 1 ½ inch florets
  • 1 pint cherry tomatoes, halved
 

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