Roast Pig Recipe
Ingredients
| 1 six weeks old pig | ||
| Bread crumbs | 4 Cup (16 tbs) | |
| Cayenne pepper | 1/2 Teaspoon | |
| 2 teaspoons powdered sage | ||
| 2 1/2 cups good stock salt to taste | ||
| Hard boiled eggs | 4 | |
| Onions | 1 1/2 Cup (16 tbs), chopped | |
| Celery | 1 1/2 Cup (16 tbs), chopped | |
| Parsley | 3 Tablespoon, chopped | |
| Butter | 1/4 Pound | |
| Watercress, | ||
| Oranges | ||
| Sweet potatoes | ||
| Cranberries | 2 (To serve) | |
Directions
GETTING READY
1. Use a stiff scrubbing brush to clean the pig thoroughly and remove any remaining hair from ears and nostrils.
2. Scoop out the eyes using a sharp tipped knife.
3. Wash and dry the pig thoroughly.
4. Combine salt, ground fresh black pepper, thyme, paprika and a suggestion of bay leaf.
5. Rub this mixture on the insides of the pig.
MAKING
6. In a skillet, melt butter over a medium flame.
7. Add onion and celery and sauté till soft and translucent.
8. Transfer to a large mixing bowl.
9. To the onions and celery mixture, add breadcrumbs, cayenne, sage, salt, boiled eggs, parsley and salt and mix well.
10. Stir in the stock.
11. Stuff the pig with this stuffing.
12. Use butcher’s thread and a needle to sew up the pig in a neat manner.
13. Place corncob in mouth and truss both fore and hind legs forward.
14. Place in a large roasting pan
15. Bake in a moderate oven for about 3 hours, basting the pig frequently with the pan juices.
16. Remove from oven and let rest for 15 minutes
SERVING
17. Transfer the pig to a large platter.
18. Garnish with water cress, oranges, and sweet potato if you like.
TIPS
Replace corncob with a red apple.
Place uncooked cranberry in each eye.
1. Use a stiff scrubbing brush to clean the pig thoroughly and remove any remaining hair from ears and nostrils.
2. Scoop out the eyes using a sharp tipped knife.
3. Wash and dry the pig thoroughly.
4. Combine salt, ground fresh black pepper, thyme, paprika and a suggestion of bay leaf.
5. Rub this mixture on the insides of the pig.
MAKING
6. In a skillet, melt butter over a medium flame.
7. Add onion and celery and sauté till soft and translucent.
8. Transfer to a large mixing bowl.
9. To the onions and celery mixture, add breadcrumbs, cayenne, sage, salt, boiled eggs, parsley and salt and mix well.
10. Stir in the stock.
11. Stuff the pig with this stuffing.
12. Use butcher’s thread and a needle to sew up the pig in a neat manner.
13. Place corncob in mouth and truss both fore and hind legs forward.
14. Place in a large roasting pan
15. Bake in a moderate oven for about 3 hours, basting the pig frequently with the pan juices.
16. Remove from oven and let rest for 15 minutes
SERVING
17. Transfer the pig to a large platter.
18. Garnish with water cress, oranges, and sweet potato if you like.
TIPS
Replace corncob with a red apple.
Place uncooked cranberry in each eye.
Chef
