The Pig Stands Alone Roast Pig

Name: The Pig Stands Alone Roast Pig
Yield: 10 portions
Ingredients: 3 limes, halved; 18 cloves garlic; 1 suckling pig (15 pounds), well cleaned; ⅓ cup capers with 3 tablespoons brine; 2 tablespoons dried oregano leaves; 2 tablespoons olive oil; ⅓ cup capers with 3 tablespoons brine; 1 teaspoon good-quality curry powder; ½ cup firmly packed cilantro (fresh coriander) leaves; 1 teaspoon salt; 1 teaspoon freshly ground black pepper; Watercress sprigs, for garnish; Preserved or fresh kumquats, for garnish; 1 tiny apple or crabapple, for garnish; 1 tiny apple or crabapple, for garnish; Preserved or fresh kumquats, for garnish

Preparation info

10
portions

Difficulty
Medium

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

Years ago, Carlos, Sheila’s friend from Venezuela, taught her how to roast this perfect—garlicky and crusty—suckling pig. We like to serve Yellow Pepper Soup for a starter, and then some red beans and rice alongside.

Ingredients

3 limes, halved
1 suckling pig (15 pounds), well cleaned
18 cloves garlic

Main course
Gluten-free

Method

Rub the lime halves all over the body of the pig, squeezing the juice liberally; rub the ca½ty with the limes too.
With the tip of a sharp knife, cut slits ¾ inch deep all over the body of the pig (do not prick the head). Cut 5 of the garlic cloves into 8 slivers each, and stuff the pieces into the slits.
Finely mince the remaining 13 garlic cloves, a