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Catholic Recipe: Suckling Pig in Beer

    INGREDIENTS

  • 1 12-pound suckling pig
  • salt, caraway seeds
  • 1/4 pound salt pork
  • 1 cup beer
  • Details

  • Serves: 12
  • Prep Time: 1 hour
  • Difficulty: • • • •
  • Cost: $$$$
  • For Ages: 21+
  • Origin: Hungary

Also Called: Malac Sorben

DIRECTIONS

Wash suckling; rub with seasonings inside and out. Wrap ears, tail in paper to prevent burning. Place on big baking sheet. Dip salt pork into beer and use to baste suckling frequently. Roast 25 to 30 minutes per pound at 350°. Remove paper from ears and tail before serving. Carve in thick slices. Yield, 12 servings

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