Roast Pig Recipe


Preparation Time20 MinCooking Time2 Hr 0 Min
Ready In2 Hr 20 MinDifficulty LevelMedium
Health IndexAverageServings12
Main Ingredient


 Pig1 (Six Weeks Old)
 Bread crumbs4 Cup (64 tbs)
 Cayenne pepper1⁄2 Teaspoon
 Powdered sage2 Teaspoon
 Stock2 1⁄2 Cup (40 tbs)
 Salt To Taste
 Hard boiled eggs4
 Chopped onions1 1⁄2 Cup (24 tbs)
 Chopped celery1 1⁄2 Cup (24 tbs)
 Chopped parsley3 Tablespoon
 Butter1⁄4 Pound
 Watercress1 (To Serve)
 Oranges1⁄2 (To Serve)
 Sweet potatoes1⁄2 (To Serve)
 Cranberries2 (To Serve, Optional)


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.

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

17. Transfer the pig to a large platter.
18. Garnish with water cress, oranges, and sweet potato if you like.

Replace corncob with a red apple.
Place uncooked cranberry in each eye.