Roast Pig
Ingredients
Directions
Clean the pig
Clean the pig thoroughly, removing wax from ears and dirt from nostrils with a skewer and rag.
Remove the eyes with a fork or sharp knife, and scrape the tongue, gums, and lips with a clean knife.
Remove clotted blood and loose pieces from the throat with your hand.
Clean the rear end of the pig with a thick skewer, pushing out any remnants.
Wipe the inside of the pig with a damp cloth.
Prepare and roast
Stuff the pig and sew the belly closed.
Wipe the outside of the pig and rub it with salad oil or butter.
Cover the loins with greased writing paper and roast over a good fire, focusing heat on the rump and shoulders.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Sucking pig
- Is the whole main dish, cooked intact over a fire.
- Salad oil or fresh butter
- Coats the skin, helping it brown and keeping it from drying out.
The step that matters
Cover the loins with greased writing paper and roast over a good fire, focusing heat on the rump and shoulders.. Paper shields the thinner loin meat from direct heat so it does not dry out, while the thicker rump and shoulders receive more heat to cook through. Uneven heat can leave parts raw or overdone.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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