Roast suckling pig
Description
To prepare a roasted piglet, you first need to buy one. I recommend choosing a small carcass weighing about 3-4 kilograms—it will be perfect. There's no need to bother with marinades; spices will be enough to enhance the piglet's flavor. The result of roasting in the oven versus over an open fire is certainly different, but in any case, the outcome is very delicious. See below.
Instructions
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Step 1
Prepare the ingredients. The piglet should be hollow inside, so if there's still liver or other offal inside, remove it. If you're going to cook it in the oven, I recommend shaving the piglet or trimming any remaining hairs on the skin.
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Step 2
If you're roasting a suckling pig on a spit, it's not advisable or practical to stuff it. But when cooking it in the oven, you definitely can and should! Use white and green onions, garlic, and lemons as the filling.
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Step 3
Be sure to rub the piglet with salt, pepper, and spices. Optionally, you can rub it with soy sauce, but don't overdo it if you're also using salt.
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Step 4
If cooking in the oven, stuff the piglet with onions and lemons, then sew up the carcass well to prevent anything from falling out.
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Step 5
This is approximately what a stuffed and sewn piglet looks like.
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Step 6
If you're roasting it on a spit, you should also sew up the belly and tie the legs to prevent them from burning. Cover the ears, snout, and tail with foil to keep them from charring.
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Step 7
Roasting a whole pig takes 3 to 5 hours, depending on the pig's size. Allow one hour per kilogram. This rule applies to both spit-roasting and oven roasting.
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Step 8
While roasting in the oven, baste the piglet with the rendered fat every half hour.
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Step 9
And on the spit, it should be rotated regularly and coals should be added.
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Step 10
Bake at 180-200°C. It's good if you have a thermometer to check the internal temperature; if not, pierce the piglet with a skewer. If the liquid running out is clear, it's done.
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Step 11
You can serve the ready roasted suckling pig with any side dish, vegetables, and wine. You can cut it while it's still hot.
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Step 12
This is what the juicy and tender meat looks like when sliced.
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Step 13
Serve at the table.