Roasted Suckling Pig, Stuffed

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Total Time:
2.5 hours
Serves: 12
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Technique: Bake Recipe
Difficulty: Hard

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  • 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.