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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Whole Roast Suckling Pig   
    Categories: Pork, Fruits, Herbs   
         Yield: 11 servings   
       
        20 lb Suckling pig   
        20 cl Garlic; peeled   
       1/2 c  Oil   
              Coarse salt   
         1 sm Potato   
         1 sm Apple   
         1 bn (ea)(lavish) fresh rosemary,   
              - sage & bay leaves; (still   
              - on the branch if you can   
              - manage it), as garnish   
       
     Set oven @ 300oF/150oC.   
        
     PREPARE THE PIG: Wash it, including the cavity, under   
     cold running water, and towel-dry thoroughly, the way   
     you would dry a small child after a bath - ears,   
     armpits, chest cavity, face, legs, backs of knees.   
        
     Sometimes there are imperfections remaining after the   
     slaughtering and processing of the animal. Use dish   
     towels or sturdy paper towels to rub away any dark spots   
     on the ears, any little bit of remaining bristles around   
     the mouth. Like that yellow, papery flaking skin you   
     sometimes find on chickens, which can be peeled off to   
     reveal tender, fresh skin underneath, a similar bit of   
     crud can remain on pigs' chins and under their belly   
     flaps. Clean this little cutie as if you were detailing   
     your car! The purple U.S.D.A. stamp, however, is   
     indelible. But not inedible.   
        
     Piquer the pig with all 20 garlic cloves, making deep   
     incisions all over with a thin filleting knife and   
     shoving the cloves into each pocket; include the cheeks   
     and the neck and the rump and the thighs and the loin   
     down the back and the front shoulders, all areas of the   
     small creature that have enough flesh to be able to   
     receive a clove of garlic. (Sometimes I find I have to   
     slice the larger cloves of garlic in half to get them to   
     slide into the incision.)   
        
     Rub the entire pig in oil exactly as you would apply   
     suntan oil to a sunbathing goddess of another era, when   
     people still were ignorant of the harmful effects of the   
     sun. Massage and rub and get the whole creature slick   
     and glistening. I do this directly in a very large   
     roasting pan.   
        
     Wash and dry your hands. Take large pinches of kosher   
     salt, and raising your arm high above the pig, rain down   
     the salt in an even, light dusting all over. You can   
     start with the pig on its back and get the cavity and   
     the crotch, and then turn it over and get the back and   
     the head and flanks. Or vice versa. But in the end, the   
     whole animal is salted evenly and lightly, snout to   
     tail.   
        
     Arrange the pig in the roasting pan, spine up, rear legs   
     tucked under, with feet pointing toward its ears and its   
     two front legs out ahead in front. Sometimes the pig   
     needs a sharp, sturdy, confident chiropractic crack on   
     its arching spine, just to settle it in comfortably to   
     the roasting pan, so it won't list to one side or topple   
     over.   
        
     Put the potato deep into its mouth, and place in the   
     oven, on the bottom rack, and roast slowly for about 4   
     to 5 hours, depending on the size of your pig. (Plan 15   
     minutes of roasting time per pound of pig; for a   
     20-pounder, you'll need about 5 hours total cooking   
     time.) Add a little water to the roasting pan along the   
     way if you see the juices are in danger of scorching,   
     and loosely tent the animal with aluminum foil in   
     vulnerable spots - ears, snout, arc of back - if you see   
     them burning. For the last half-hour, raise the oven   
     temperature to 450oF/232oC, and cook until the skin gets   
     crisp and even blistered, checking every 10 minutes.   
        
     Tap on it with your knuckle to hear a kind of hollow   
     sound, letting you know the skin has inflated and   
     separated from the interior flesh; observe splitting of   
     the skin at knuckles - all good signs the pig is done.   
     Or use a meat thermometer inserted deep in the neck; the   
     pig is ready at 160oF/71oC. Let rest 45 minutes before   
     serving.   
        
     Remove the potato, and replace it with the apple.   
        
     Transfer the pig to a large platter; nestle big bouquets   
     of herbs around the pig as garnish. Save pan juices, and   
     use for napping over the pulled meat when serving.   
        
     By Gabrielle Hamilton   
        
     Yield: 10 to 12 servings   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
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