Roast Suckling Pig: Stuffing (Martinique)

Preparation info
    • Difficulty


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By Elisabeth Lambert Ortiz

Published 1973

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  • 1 lb. chopped spring onions
  • 2 fresh hot green peppers, chopped
  • 1 bunch


Combine the spring onions, peppers, parsley and garlic in a large bowl. Add the rum. Heat the oil in a large frying pan and lightly sauté the onions and the pig’s heart, liver, kidneys, lungs, etc. Add to the mixture in the bowl. Moisten with a little white wine. Toss lightly to mix and stuff into the suckling pig.

Rub the skin of the pig with oil and lime juice and place on a rack in a