| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Emlive06 |
12 |
servings |
INGREDIENTS
| 15 |
lb |
Suckling pig |
|
|
Kosher salt; as needed |
|
|
Freshly-cracked black pepper; as needed |
| 1/2 |
c |
Chopped garlic |
| 1/2 |
c |
Finely-chopped parsley |
| 1/4 |
c |
Chopped fresh thyme |
|
|
Salt; to taste |
|
|
Finely-ground black pepper; to taste |
| 3 |
|
Bay leaves |
| 2 |
tb |
Cumin |
| 2 |
c |
Julienne onions |
| 6 |
|
Oranges; halved |
| 3 |
|
Limes; halved |
| 3 |
|
Lemons; halved |
| 1/2 |
c |
Olive oil |
| 1 |
c |
White wine |
|
|
Rice And Black Bean Dressing; see * Note |
|
|
Fried Sweet Plantains; see * Note |
INSTRUCTIONS
* Note: See the "Rice And Black Bean Dressing" and "Fried Sweet Plantains"
recipes which are included in this collection.
This recipe is a two day procedure. Make sure that your butcher thoroughly
cleans the suckling pig. By cleaning inside and out and removing the
eyeballs and eyelids. 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 bag 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
bag 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 Rice And Black Bean Dressing. 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
for about 5 hours, basting and turning the pig every hour. Remove the pig
from the oven and allow the pig to rest for about 30 minutes before
slicing. Garnish with Fried Sweet Plantains. This recipe yields about 12
servings.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK -
(Show # EM-1A47 broadcast 04-29-1997) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
05-11-1997
Recipe by: Emeril Lagasse
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