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Roasted Suckling Pig, Stuffed
1 whole suckling pig about 4-5 kg

1 medium size onion (chopped)
60gms butter
240 gm fresh white breadcrumbs
Liver and kidneys of the pigling (finely chopped)
2 tbsp chopped parsley
1 tsp ginger-garlic paste
1 egg (beaten)

Soften the onion in the butter, then add the prepared liver and kidneys, saute over brisk heat for 2-3 minutes, then turn into a bowl and cool. Add bread crumbs, herbs, paste and seasoning. Stir in beaten egg.
Roasting the pig:
Set oven at 4000F or Mark 6. Clean and wipe the pig thoroughly and fill it with the stuffing, packing it in well, and sew it up. Set the pig on the roasting tray (set the pig’s forelegs forward, straight out from the carcass and the hind legs out backwards in the same manner) and brush with 1-2 tablespoons of oil or dripping (to make the crackling crisp). Roast in the preset oven for 1 ½ - 2 hours, according to weight, basting frequently. Halfway through cooking, dredge with flour and continue basting.

When done, serve on a large sliver tray with an apple in mouth and arrange salad leaves around it and thinly sliced lemon, onions and tomatoes.




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