Ye be at...
Entree, Meat

Roast Suckling Pig

A suckling pig with an orange in its mouth was traditionally served at wedding receptions. The wedding feast was a splendid occasion held at the home of the bride.

1 whole suckling pig. Consult a butcher shop or your local ethnic market.


  • 500 ml(2 cups) minced meat
  • 25 ml (2 tablespoons) minced ham
  • 7 ml (1.5 teaspoons) coriander
  • 1 thick slice of bread soaked in milk
  • 2 ml (half teaspoon) pounded cloves
  • salt and pepper
  • 12.5 ml (1 tablespoon) vinegar
  • 1 egg


  1. Mix all the stuffing ingredients and set aside for stuffing the pig.
  2. Clean the pig thoroughly and sprinkle the body cavity well with salt and fill with stuffing.
  3. Twist the front legs backward and the hind legs forward and fix with meat skewers.
  4. Rub the pig with butter and wrap in greased brown or wax paper.
  5. Place in a roasting pan with water and roast in a hot oven (200ºC) for about 2 1/2 hours.
  6. Remove the paper and continue roasting until brown, constantly brushing the surface with melted butter.
  7. Place a potato, apple or orange in the mouth and serve on a platter.


2 thoughts on “Roast Suckling Pig

  1. Suckling?

    Posted by Jonny | July 28, 2011, 12:34 am

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: