Ingredients

• Whole suckling pig - 2 kg
• Stuffing:
• 3- medium size onion (chopped)
• 60 g - butter
• 240 g - fresh white breadcrumbs
• Liver and kidneys of the pigling (finely chopped)
• 4 tbsp - chopped parsley
• 3 tsp - ginger-garlic paste
• 1 - egg (beaten)

How to Make Roasted Suckling Pig, Stuffed

• Soften the onion in the butter, then add the prepared liver and kidneys, saute over brisk heat for 2-3 minutes, then turn into a bowl and cool.
• Add bread crumbs, herbs, paste and seasoning.
• Stir in beaten egg.
• Roasting the pig:
• Set oven at 400 F.
• Clean and wipe the pig thoroughly and fill it with the stuffing, packing it in well, and sew it up.
• Set the pig on the roasting tray (set the pig's forelegs forward, straight out from the carcass and the hind legs out backwards in the same manner) and brush with 1-2 tbsp of oil or dripping (to make the crackling crisp).
• Roast in the pre-set oven for 1.5 - 2 hours, according to weight, basting frequently.
• Halfway through cooking, dredge with flour and continue basting.
• When done, serve on a large silver tray with an apple in mouth and arrange salad leaves around it and thinly sliced lemon, onions and tomatoes.