Succulent Honey-Soy Roast Pig

🔥 Roast Suckling Pig Recipe for Large Groups – Easy Oven Delight 🔥

Preparation Time: 30 minutes 🕒
Cooking Time: 11 hours and 40 minutes 🕒
Total Time: 12 hours and 10 minutes 🕒
Servings: 20 🍽️
Calories per Serving: 199.3 🌟

Ingredients:

• 30 to 35 pounds whole pig, cleaned
• 1 cup honey 🍯
• 1 cup soy sauce 🥢
• 1 cup celery, finely chopped 🌿
• 1 tablespoon dried sage 🍃
• 2 loaves of bread, cubed 🍞
• 1 red apple (for presentation)
• Foil caps for ears and tail 🧢

Nutritional Information (Per Serving):

• Calories: 199.3
• Fat: 1.6g
  • Saturated Fat: 0.3g
• Cholesterol: 0mg
• Sodium: 408.4mg
• Carbohydrates: 43.2g
  • Fiber: 1.7g
  • Sugar: 21.6g
• Protein: 4.2g

Instructions:

1. Prepare the Pig:

   • Rinse the cavity of the pig thoroughly with water and pat it dry. Set the meat aside for now.

2. Create the Marinade:

   • In a saucepan, combine honey and soy sauce.
   • Cook the liquid ingredients for 5 minutes, allowing them to meld into a flavorful marinade.

3. Prepare the Stuffing:

   • In a large bowl, mix together bread cubes, finely chopped celery, and dried sage.
   • This aromatic stuffing will infuse the pig with incredible flavors.

4. Stuff the Pig:

   • Firmly stuff the abdominal cavity of the pig with the prepared stuffing.
   • Seal the opening by sewing it up or using skewers.

5. Protect the Ears and Tail:

   • Cover the pig’s ears and tail with aluminum foil caps to prevent burning.
   • Remove these caps about 1/2 hour before the barbecue is completed for a uniform baking color.

6. Add a Unique Touch:

   • Insert a wooden block into the pig’s mouth so that a red apple can be added after the barbecue is completed.
   • This touch not only enhances presentation but adds a fruity surprise.

7. Prepare the Drip Pan:

   • Use heavy-duty aluminum foil to create a drip pan, molded slightly larger than the pig.
   • Place briquettes only on the sides of the charcoal grill, separated from the pig by the walls of the foil drip pan.

8. Set Up the Grill:

   • Position the cooking grill over the foil drip pan.
   • This setup allows you to add more briquettes as needed and collect flavorful basting fluids.

9. Barbecue to Perfection:

   • Cook the pig on the grill for the specified time, ensuring a slow and steady process.
   • Liberally baste the partially cooked suckling pig with the marinade to enhance its flavors.

10. Final Touch:

    • Just before completion, remove the foil caps from the ears and tail for that perfect finishing touch.
    • Insert a red apple into the wooden block in the pig’s mouth for a visually stunning presentation.

11. Serve and Enjoy:

    • Allow the succulent, tender roast suckling pig to rest before carving.
    • Serve this show-stopping dish to your guests and watch them savor every flavorful bite.

12. Chef’s Tips:

    • Experiment with additional herbs and spices in the stuffing for a personalized touch.
    • Ensure the grill is at the right temperature throughout the cooking process for optimal results.
    • Have extra marinade on hand for basting during the barbecue.

Indulge in the joy of preparing and sharing this roast suckling pig masterpiece, a feast fit for a celebration! 🎉✨