MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Roast Suckling Pig
Categories: Pork, Ukrainian
Yield: 1 Batch

8 lb Suckling pig; up to 10 lb
1 tb Salt
Favorite stuffing
1 Potato
Butter
Red apple -OR-
Parsley sprig
Horseradish sauce

In Ukraine, it is traditional to serve roast stuffed or boiled
suckling pig for Easter, banquets, buffet dinners, and other festive
or gala occasions. It is very much a specialty not only from the
point of taste, being delicious served hot or cold, but also because
of its eye appeal. Served whole in its natural position, the suckling
pig dominates the dinner or buffet table and thereby sets the mood
for a festivity. One glance and everyone realizes that the "feast is
on." Suckling pig is surprisingly delicious and so easy to prepare.
One often wonders why suckling pig is so rarely, if ever, served in
Canada where hog raising is a thriving industry.

Select a suckling pig 3 to 4 weeks old. It should not weigh more than
8 to 10 pounds dressed. Clean it, wash, scald, and pat dry. Rub the
cleaned pig on the inside with 1 tb salt. Fill the cavity with a
favorite stuffing and sew up the opening. Press the forefeet forward
and the hind feet backward; skewer them in position. Insert a raw
potato or a small block of wood into the mouth to keep it open. Place
the pig in a roaster. Brush the entire body very generously with soft
butter. Cover the ears and tail with aluminum foil or heavy greased
brown paper to protect them from burning. Bake, uncovered, in a hot
oven (450?F) for 15 minutes. Lower the heat to a moderate oven
(325?F) and continue roasting until the pig is tender, allowing
30 minutes per pound. In the final stages of cooking, lower the
temperature to 300?F. Baste frequently with melted fat or the pan
drippings. The skin should be evenly browned and crisp. During the
last half-hour of cooking, remove the protective cover from the ears
and tail in order to brown them. When done, place on a large platter
in a natural position. Insert a red apple or a sprig of parsley into
the mouth. Suckling pig is traditionally served with freshly grated
horseradish or a horseradish sauce.

Recipe by Savella Stechishin

Recipe FROM: Traditional Ukrainian Cookery, 1976

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