Ingredients
- 1 (15 pound) suckling pig
- Kosher salt and cracked black pepper
- 1/2 cup chopped garlic
- 1/2 cup finely chopped parsley
- 1/4 cup chopped fresh thyme
- Salt and fine black pepper
- 3 bay leaves
- 2 tablespoons cumin
- 2 cups julienne onions
- 6 oranges, halved
- 3 limes, halved
- 3 lemons, halved
- 1/2 cup olive oil
- 1 cup white wine
- Rice and Black Bean Dressing
Directions
This recipe is a two day procedure. Make sure that your butcher thoroughly cleans the suckling pig. By cleaning inside and out and removes the eyeballs. With a knife make several cuts on the pig's skin so the skin doesn't burst during cooking. Prop the pig's mouth open with a small yam. Season the entire pig with kosher salt and cracked black pepper. Place the pig in a garbage bag and tie the back tightly. Place the pig in the refrigerator and chill for 12 hours. Remove from the refrigerator and rinse thoroughly. In a mixing bowl combine the garlic, parsley, thyme, cumin, bay leaves, onions, juice of the orange, lime, lemon, olive oil and wine. Whisk the marinade until incorporated. Season with salt and pepper. Place the pig back in the bag and pour the marinade over the pig. Tie the back tightly and place back in the refrigerator. Turn the pig every three hours. Refrigerate the pig for 12 hours. Remove the pig from the refrigerator and out of the bag, reserve the marinade. Stuff the cavity with the stuffing. Using a kitchen needle and thread, tie up the cavity. Tie the front legs and then back legs. Cover the tail with aluminum foil. Place the pig on a large roasting pan and pour the reserved marinade over the pig. Place the pig in the oven. Roast the pig in a preheated 350 degree oven for 20 minutes per pound, about 5 hours, basting and turning the pig every hour. For unstuffed pig, roast at 350 degrees for 15 minutes per pound. Internal temperature should be about 155 to 160 degrees for both methods. Remove the pig from the oven and allow the pig to rest for about 30 minutes before slicing.
Rice and black bean dressing:
- 2 tablespoons olive oil
- 1 cup chopped onions
- 1/2 cup celery
- 1/2 pound lean ground pork
- 2 tablespoons chopped garlic
- 1 teaspoon cumin
- 2 tablespoons finely chopped parsley
- 2 cups cooked black beans
- 2 cups cooked white rice
- Juice of 2 oranges
- Salt and pepper
In a large saute pan, heat the olive oil. When the oil is hot, add the onions and celery. Season with salt and pepper. Saute the vegetables for 2 minutes. Add the ground pork and continue to saute for 3 to 4 minutes. Stir in the garlic, cumin, and parsley. Continue to saute for 1 minute. Remove from the heat and turn into a mixing bowl. Stir in the beans and rice. Season with salt and pepper. Moisten the stuffing with the juice of 2 oranges.
Yield: about 7 to 8 cups of stuffing
















Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 3 reviews
By Chef Yeff the f...
In the Kitchen....
on September 26, 2008
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Mouthwatering! For the meat lover, this dish reminds one of the days when early man would roast the whole animal over a fire. This is pork that not only tastes grate, but looks fantastic in presentation. All hail the pig!
By BBJew
Annapolis, MD
on July 08, 2008
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Okay I haven't made this recipe but i have had suckling pig before. If you have ever had it you would not have that reaction to it. I had a suckling pig that was roasted in a wood stove and basted with coconut water to crispen the skin. If you have have the time or coconut water I suggest you try this method.
By ThaiKookin
AZ
on June 07, 2007
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
In response to the disrespectful pig in the first review who directed hostility at Emeril, grow up you whiner! You need your mouth hog-tied, and your brain pickled you little runt.
Read all 3 reviews