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preparation of suckling pig

post #1 of 5
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I am cooking a 4 kg suckling pig on a gas spit roaster tomorrow and wonder if I should sew it round the spit; also whether the skin should be scored (I think not!); and whether I can or should put stuffing into the cavity?

post #2 of 5

I have cooked them stuffed as well as totally boned out and stuffed. Yes sew it together and DO NOT SCORE IT you take away the beauty of the dish  pigs dont come scored. Serve it with sweet potato of some kind have some applesauce available as some guest like it with pork. and a green veg like broc. or brussel sprouts .  When done correctly it should be a nice Mahogany color. Dont forget the apple in the mouth. ENJOY

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post #3 of 5

I agree with Ed. Don't score the skin.

I don't know if the roasting time for a suckling pig is long enough to get some nice crackling (we normally do 30-40 kg pigs). If not, you could take it off and put in the oven or microwave to finish the crackling, which in my opinion is the best part of a roast pig :)

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Life is too short to drink bad wine
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post #4 of 5

Do not score the skin! It holds in all the yummy fat and juices that make the meat so nice and tender.

post #5 of 5

Back home we make Lechon in the backyard by roasting it in open fire at least 8 hrs, depending on the size during the town fiesta.  It is skewered using a whole bamboo branch and someone will manually turn it around and around during the entire time... The skin was not scored and it is stuffed with a whole bunch of some kind of spice leaves that smells like Dill..  it comes out the meat  sooo tender and the skin sooo crispy.  And it was basted in regular oil when it is almost done.. I miss those years.

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