Roast Suckling Pig

Name: Roast Suckling Pig
Yield: 10 portions
Ingredients: 18 garlic cloves, peeled; 1 suckling pig (15 pounds), well cleaned; ⅓ cup capers plus 3 tablespoons caper brine; 2 tablespoons dried oregano; 3 limes, cut into halves; Watercress, for garnish; Kumquats, for garnish; 1 tiny apple or crabapple, for garnish; 1 tiny apple or crabapple, for garnish; 1 teaspoon curry powder; ½ cup firmly packed fresh cilantro leaves; 1 teaspoon salt; 1 teaspoon freshly ground black pepper; ⅓ cup capers plus 3 tablespoons caper brine; 2 tablespoons olive oil

Preparation info

10
portions

Difficulty
Medium

Appears in

The Silver Palate Cookbook

By Julee Rosso and Sheila Lukins

Published 1982

About

There is hardly a more spectacular main course than a roast suckling pig. Given a few days’ notice, most butchers can order one for you, and very little additional work is required to produce this unique dish. It is delicious served with Black Bean Soup, Saffron Rice, and watercress salad.

Ingredients

Preserve
Main course
Spicy
Gluten-free

Ingredients

Method