Liturgical Year : Recipes : Roast Suckling Pig

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Catholic Recipe: Roast Suckling Pig

INGREDIENTS

1 small suckling pig (about 10 pounds)
salt, pepper
3 large green apples, peeled, quartered
3 large oranges, peeled, quartered
6 garlic cloves
1 teaspoon crushed red peppers

Details

Serves: 12
Prep Time: 1 1/2 hours
Difficulty: • • • •
Cost: $$$$
For Ages: 21+
Origin: Italy

Food Categories

Similar Recipes

Feasts

Stephen

Seasons

Christmas

Also Called: Maialino Arrostito

DIRECTIONS

Have suckling pig cleaned and slit down center for stuffing. Season lightly, inside and out. Place fruits in cavity; close with skewers. Insert 3 cloves of garlic in each side of pig, using paring knife to make slits in flesh. Sprinkle with red peppers. Roast 20 minutes at 400°. Reduce heat to 350° and roast 25 to 30 minutes per pound. Baste with pan juice to prevent dryness. Remove garlic. Cut thickly before serving. Yield, 12 servings

Recipe Source: Catholic Cookbook, The by William I. Kaufman, The Citadel Press, New York, 1965

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