Indulge your taste buds with this mouthwatering recipe for roast suckling pig. The pig is slowly roasted to perfection, resulting in tender and succulent meat with a crispy skin. This show-stopping dish will impress your family and friends at any special occasion or celebration. Serve it with traditional side dishes and enjoy a truly memorable feast. With a total preparation time of approximately 6 hours, including marinating and cooking, this recipe requires some time and effort, but the end result is well worth it.
Ingredients
- 1 suckling pig (approximately 20 pounds)
- 8 cloves garlic, minced
- 1 tablespoon salt
- 1 tablespoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme, chopped
- 2 tablespoons fresh sage, chopped
- 1 cup white wine
- 1 cup chicken broth
Directions
- Preheat the oven to 325°F (165°C).
- Make sure the pig is fully thawed if frozen. Rinse it thoroughly inside and out with cold water and pat dry with paper towels.
- In a small bowl, mix together the minced garlic, salt, black pepper, olive oil, rosemary, thyme, and sage to create a paste.
- Rub the paste all over the pig, making sure to thoroughly coat the skin and cavity.
- Place the pig on a large roasting pan, belly side up, and tie the legs together with kitchen twine to secure the shape.
- Pour the white wine and chicken broth into the bottom of the roasting pan.
- Cover the pan with aluminum foil and place it in the preheated oven.
- Roast the pig for approximately 4 hours, basting it with the juices every 30 minutes.
- After 4 hours, remove the foil and increase the oven temperature to 450°F (230°C).
- Continue roasting the pig for an additional 30-60 minutes, or until the skin is crispy and golden brown.
- Once cooked, transfer the pig to a cutting board and let it rest for 20-30 minutes before carving.
- Carve the pig into serving portions and serve hot.
- Enjoy your delicious roast suckling pig!
