Burmese Style Suckling Pig Recipes

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ROAST SUCKLING PIG



Roast Suckling Pig image

Select a whole pig weighing 30 to 35 pounds and have the butcher clean it. Long, slow cooking yields a marvelously tender product.

Provided by Morton Design Graph

Categories     Roast

Time 12h10m

Yield 20 serving(s)

Number Of Ingredients 8

30 -35 lbs pig
1 cup honey
1 cup orange concentrate
1 ounce soy sauce
2 lbs bread, cubed
1 head chopped celery
salt and pepper, to taste
1 tablespoon dried sage (to taste)

Steps:

  • Rinse the cavity well with water and dry; set meat to the side.
  • Mix together and cook the liquid ingredients for 5 minutes.
  • Mix the bread cubes, celery and seasonings together.
  • Stuff the abdominal cavity firmly with the stuffing and sew up the opening or use skewers to seal.
  • Fit aluminum foil caps over the ears and tail to avoid burning.
  • These caps should be removed about l/2 hour before the barbecue is completed to obtain a uniform baking color.
  • Leave a wooden block in the pig's mauth, so that a red apple can be inserted when the barbecue is completed.
  • Briquettes are placed only on the sides of the charcoal grill and are separated from the suckling pig by the walls of a foil drip pan. (To make this drip pan, use 3 sheets of heavy aluminum foil molded slightly larger than the pig to collect the rich drippings.).
  • Place the cooking grill over the foil drip pan. (This will allow you to add more briquettes as needed, and to collect the basting fluids.).
  • Liberal usage of marinade on partially cooked suckling pig enhances the finished entree.

Nutrition Facts : Calories 199.3, Fat 1.6, SaturatedFat 0.3, Sodium 408.4, Carbohydrate 43.2, Fiber 1.7, Sugar 21.6, Protein 4.2

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