1 ea 10-12lb suckling pig*
2 tb Coarse salt
2 ts Ground black pepper
1/4 c Vegetable oilmeasures conversion [+]
Remove head but reserve & body cut into 1/4's
Pre-heat oven to 350 deg-F. Wash pig under cold running water & pat it dry with paper towels. Sprinkle flesh liberally with the coarse salt & pepper then rub them into cavities with your fingers. With a pastry brush, coat skin & the head of pig with vegetable oil. Crumple a sheet of aluminum foil into a small ball & insert in into the mouth to keep it open as it roasts. Wrap small sheets of foil around the ears, to prevent them from burning.
Place head in the center of a rack set in shallow roasting pan then arrange 1/4's skin-side up around it. Roast pig undisturbed for 1 1/4-1 1/2 hrs. or until skin is crisp & juices run clear when pig's flesh is pierced with tip of a sharp knife. 15-20 mins. or so before pig is done remove foil from the ears to brown them slightly.
Serve pig on a bed of hot kasha or rice. Place head in center with 1/4's around it. Replace foil-ball in mouth with an apple.
Dr. Donald Houston, Dr. Maya Selnikova, Kyiv-Ukraine, crica 2003Recipe category: Meat-Dishes > Pork