Recipe - Roast Suckling Pig

1 1820 lb. suckling pig
Coarse kosher salt and
freshly ground black pepper
Fresh thyme leaves
Vegetable oil

Preheat the oven to 325øF.

Season the cavity of the pig with salt, pepper, and thyme. Stuff the
cavity with crumpled aluminum foil, to prevent the pig from losing its
shape during roasting. Set the pig upright in a roasting pan large enough
to hold the pig on its stomach with its feet curled under its body. Prop it
up with balls of aluminum foil if necessary. Put a small ball of foil in
its mouth to hold the shape.

Roast pig for about 3 hours, brushing occasionally with oil, until the skin
is an even golden brown and the juices from the thickest part of the body
run clear. If it is browning too much, reduce the temperature and cover
with foil.

Remove to a serving platter, discard the foil props, and decorate with star
fruits, cranberries, apples, kiwis, etc. Serve warm or at room
temperature. Carve one side at a time into small pieces. Try to include a
bit of the skin with each serving. Note: For a large outdoor barbecue
prebake the pigs for about 2 One half hours and then put them over the hot
grills to finish the cooking and create a spectacle for the guests. To
prevent charring, use aluminum foil to protect the skin from toohot fires.
Yield: 30 servings. Typed in MMFormat by cjhartlin@msn.com Source: The
Martha Stewart Cookbook.

Posted to MMRecipes Digest V4 #8 by cjhartlin@email.msn.com on Feb 22,
1999