Whole-roasted Suckling Pig: Orange Bourbon Glaze Recipe
Recipe information
Make Whole-roasted Suckling Pig: Orange Bourbon Glaze in just 4h . Feeds 40-50 people as tastes.
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Ingredients
Whole Roasted Suckling Pig Ingredients
Roasting Instructions
1. Preparation
Preheat your oven to 450°F (232°C). Rinse the suckling pig thoroughly and pat dry with paper towels. Rub the pig all over with olive oil, salt, and black pepper.
2. Herb Mixture
In a small bowl, mix minced garlic, thyme, and rosemary. Rub this mixture inside the cavity of the pig and over the skin.
3. Roasting
Place the pig on a roasting rack in a large roasting pan. Roast in the preheated oven for 30 minutes. Then reduce the temperature to 325°F (163°C) and continue roasting for about 3-4 hours, basting with pan juices every 30 minutes.
4. Glaze Preparation
While the pig is roasting, prepare the glaze by combining orange juice, bourbon, brown sugar, soy sauce, ground ginger, and cayenne pepper in a saucepan over medium heat. Bring to a boil, then reduce heat and simmer for about 10 minutes.
5. Thickening the Glaze
In a small bowl, mix cornstarch and water to make a slurry. Gradually stir the slurry into the glaze and continue cooking until thickened, about 2-3 minutes.
6. Glazing the Pig
During the last 30 minutes of roasting, brush the glaze over the pig every 10 minutes for a beautiful caramelized finish.
7. Resting
Once the internal temperature reaches 160°F (71°C), remove the pig from the oven and let it rest for at least 20 minutes before carving.
8. Serving
Carve the suckling pig and serve with remaining glaze on the side.
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