Curing And Marinating The Pig Recipe - Cooking Index
Curing And Marinating The Pig Recipe - Cooking Index
| 22 lbs | 9988g / 352oz | Whole suckling pig |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 6 | Garlic cloves - peeled | |
| Emeril's Essence - see * Note | ||
| Juice and zest of 3 lemons | ||
| Juice and zest of 5 oranges | ||
| 1/8 cup | 29ml | Crab boil |
| 2 cups | 656g / 23oz | Steen's cane syrup |
| 1 cup | 237ml | Worcestershire sauce |
| 4 cups | 948ml | Olive oil |
* Note: See the "Emeril's Essence Information" recipe which is included in this collection.
Salt and black pepper the whole pig. Cure the pig for 24 hours under refrigeration. Remove the pig from the refrigerator and rinse thoroughly. Make several slits in the legs of the pig. Stuff whole garlic cloves into each leg. Lightly oil the pig. Season the entire pig with Essence.
In a large mixing bowl, whisk the juice and zest of the lemons, juice and zest of the orange, crab boil, Steen's, Worcestershsire and olive oil together. Place the pig in a heavy garbage bag and pour the marinade over the pig. Tie the bag tightly, pressing all of the air out of the bag. Marinate the pig for 2 days, turning the pig occasionally.
Preheat the oven to 175 degrees. Place the pig in the oven and slow roast for 10 to 12 hours.
This recipe yields ?? servings.
Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2400 broadcast 08-30-1996) - Downloaded from their Web-Site - http://www.foodtv.com
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