Roast Stuffed Suckling Pig Recipe
Ingredients
| 1 suckling pig (about 12 pounds dressed) | ||
| Salt | To Taste | |
| Caraway seeds | 1 Tablespoon | |
| Butter/Margarine | 1/2 Cup (16 tbs) | |
| Sauerkraut | 2 Pound | |
| Onion | 1 , chopped | |
| 4 unpeeled tart apples, cored and chopped | ||
| 1/2 pound bacon in one piece | ||
| Beer | 1 1/2 Cup (16 tbs) | |
| Watercress | ||
| Glazed lady apples | ||
Directions
Wash and dry pig well.
Rub inside with salt and caraway seeds.
Heat butter and saute sauerkraut and onion for about 10 minutes.
Add apples.
Stuff pig loosely with this mixture (too tight a stuffing will make it burst open during the roasting) and fasten with skewers.
Lace or sew the opening with heavy kitchen string.
Truss hind legs and forelegs close under the body, facing forward.
Lay pig on rack in large roasting pan, or use 2 wooden spoons as a rack.
Place a wooden plug or block in its mouth and cover the ears and tail with little envelopes of unglazed brown paper, buttered, to prevent scorching.
Soak the bacon in the beer and keep warm on stove.
Roast the pig in preheated moderate oven (350°F.) for 4 to 5 hours, depending on size, or until it is golden brown.
To test for doneness, insert skewer into thickest part of meat.
If watery liquid comes out, the meat is still raw; if it spurts fat, the meat is ready.
Now this is important: Baste the meat frequently, every 10 minutes at first, and every 5 minutes for the last hour, by rubbing the beer-soaked bacon over the surface, and by using the pan drippings.
Otherwise the skin won't crackle, and a good crackling skin is one of the highlights of roast pig.
When the pig is done, uncover the ears and tail, and replace the plug in its mouth with a red apple.
Serve on a bed of watercress and garnish with glazed lady apples.
Rub inside with salt and caraway seeds.
Heat butter and saute sauerkraut and onion for about 10 minutes.
Add apples.
Stuff pig loosely with this mixture (too tight a stuffing will make it burst open during the roasting) and fasten with skewers.
Lace or sew the opening with heavy kitchen string.
Truss hind legs and forelegs close under the body, facing forward.
Lay pig on rack in large roasting pan, or use 2 wooden spoons as a rack.
Place a wooden plug or block in its mouth and cover the ears and tail with little envelopes of unglazed brown paper, buttered, to prevent scorching.
Soak the bacon in the beer and keep warm on stove.
Roast the pig in preheated moderate oven (350°F.) for 4 to 5 hours, depending on size, or until it is golden brown.
To test for doneness, insert skewer into thickest part of meat.
If watery liquid comes out, the meat is still raw; if it spurts fat, the meat is ready.
Now this is important: Baste the meat frequently, every 10 minutes at first, and every 5 minutes for the last hour, by rubbing the beer-soaked bacon over the surface, and by using the pan drippings.
Otherwise the skin won't crackle, and a good crackling skin is one of the highlights of roast pig.
When the pig is done, uncover the ears and tail, and replace the plug in its mouth with a red apple.
Serve on a bed of watercress and garnish with glazed lady apples.
Chef
