Today is National Roast Suckling Pig Day

Yes, indeed, it is true! Today is National Roast Suckling Pig Day! The following image may not be for the squeamish...but here goes!

(image from http://www.images.nymag.com)

I do admit that I am a meat-eater, so actually this is a day that I can really sink my teeth into (forgive the pun!). Here is a great recipe I found on www.Epicurious.com for Cuban-Style Roast Suckling Pig. This is a traditional Cuban meal for New Year's Day, served with black beans and rice. Enjoy!

Cuban-Style Roast Suckling Pig
Epicurious May 2002
by Douglas Rodriguez
Nuevo Latino

Yield: Makes 8 servings

In Cuba, this dish is traditionally served on New Year's Day. In this tradition, as in the Hawaiian luau, the pig is usually covered with banana leaves and cooked over a coal fire in a pit that's dug in the backyard. Because this method is not easy to do at home, the recipe below uses a small suckling pig that will fit in the oven, yet deliver the same delicious flavor. Ask your butcher to split the pig for you. Don't be afraid to give this recipe a try — cooking a whole small pig is like cooking a whole turkey.

Ingredients:

Marinade:
Juice of 30 Seville (sour) oranges, or juice of 20 limes and 8 regular oranges (7 to 8 cups)
Cloves from 6 heads of garlic, minced
1 cup minced fresh oregano leaves
5 tablespoons salt

1 whole suckling pig (about 12 pounds), split
Lime, Garlic, and Oregano Mojo

Preparation:

Combine the juice, garlic, oregano, and salt in a mixing bowl. Transfer to a large, deep roasting pan and place the pig, belly down, into the pan. Thoroughly coat the pig with the marinade, massaging it in. Let sit in the marinade overnight. Baste the pig occasionally.

Preheat the oven to 275°F.

Remove the pig from the marinade and place it on a large baking sheet. Cover the pig’s ears, snout, and tail with aluminum foil. Place the baking sheet in the oven and cook for 4 to 4 1/2 hours (20 minutes per pound).

Remove the foil when you take the pig out of the oven. Let it rest for 15 to 20 minutes before carving. Serve with the mojo, and some black beans and rice.



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