Craig Claiborne

Roast Stuffed Suckling Pig

Ghourounaki Psito

Preparation info

  • 6

    servings
    • Difficulty

      Medium

Appears in
New York Times Menu Cookbook
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 1 suckling pig (10 to 12 pounds)
  • Salt and freshly ground black pepper
  • dried orégano

Method

  1. Carefully clean the suckling pig, wash inside and outside with cold water, and dry thoroughly. Rub inside and outside with salt, pepper, orégano, half of the lemon juice and one-quarter cup of the oil. Allow the pig to stand for about one hour.

  2. Preheat oven to hot (425°F