Whole Suckling Pig on a Spit
For a big feast, roast a whole suckling pig on a spit—your guests will love it! What could be tastier among meat dishes than roast pig? Only the same pig roasted outdoors on a spit. The aroma of this delicacy drifts across the whole neighborhood, and the meat comes out absolutely spectacular. Give it a try!
Reina
Recipe author
Whole Suckling Pig on a Spit
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 42 %
16 g
Fats 58 %
22 g
Carbohydrates 0 %
0 g
263 kcal
GI:
0
/
0
/
0
- Cover the pig carcass with cold water and let it soak for 2 hours. 2. Meanwhile, make the marinade: mix the vegetable oil with the salt, ground black pepper, and curry, and let the spices steep for 15 minutes. 3. Take the pig out of the water and wipe it down with a towel to remove excess moisture. 4. Rub the pig all over with the fragrant oil mixture. It should marinate for at least 2 hours—better yet, leave it overnight in a cool place. 5. Get the pig ready for roasting by mounting it on the spit; run the spit as close to the spine as possible. 6. Set the spit over coals you've prepared ahead of time. Roast until done, turning the spit. The pig should get a crisp, golden crust outside while staying juicy and cooked through inside—the finished pig reaches an internal temperature of 170°F (77°C). 7. Take the carcass off the spit, let it rest for 10 minutes, then serve with fresh herbs and vegetables. Enjoy!
Caloric content of the products possible in the composition of the dish
- Pork fat - 333 kcal/100g
- Pork meat - 357 kcal/100g
- Pork - low-fat roast - 184 kcal/100g
- Pork chop on a bone - 537 kcal/100g
- Pork - schnitzel - 352 kcal/100g
- Pork Shoulder - 593 kcal/100g
- Boar's leg - 113 kcal/100g
- Pork - 259 kcal/100g
- Ground black pepper - 255 kcal/100g
- Curry - 352 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
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