Whole-roasted Suckling Pig: Orange Bourbon Glaze Recipe
Feeds 40-50 people as tastes.
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Ingredients
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Whole Roasted Suckling Pig Ingredients
Method
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
- 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.
