Curing And Marinating The Pig Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
ESSENCE OF EMERIL #EE2400
22 lbs: Suckling pig,
Salt and black pepper,
6: Peeled garlic cloves,
Essence,
3: Lemons, Juice and zest of
5: Oranges, Juice and zest of
1/8 cup: Crab boil,
2 cup: Steens cane syrup,
1 cup: Worcestershire sauce,
4 cup: Oil, olive
Directions:
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 pigs. 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, Steens,
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 175 degrees. Place in
the oven and slow roast for 10-12 hours.
Nutritional information per serving: xx calories, xx gm protein, xxx
mg cholesterol, xx gm carbohydrate, xxx mg sodium, x gm fiber, xx gm
fat (x gm sat, x gm mono, x gm poly), x mg iron, xx mg calcium, xx%
of calories from fat.
Brought to you by MMCONV and Sylvia Steiger, SylviaRN (at) compuserve
(dot) com (change characters as needed, this is to prevent bulk
E-mailers from capturing my address), moderator of GT Cookbook and
FringeNet Lowfat & Luscious echoes. For breadmachine tips and mixes,
visit my homepage: http://ourworld.compuserve.com/homepages/SylviaRN
Source from luhu.jp
refrigeration. Remove the pig from the refrigerator and rinse
thoroughly. Make several slits in the legs of the pigs. 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, Steens,
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 175 degrees. Place in
the oven and slow roast for 10-12 hours.
Nutritional information per serving: xx calories, xx gm protein, xxx
mg cholesterol, xx gm carbohydrate, xxx mg sodium, x gm fiber, xx gm
fat (x gm sat, x gm mono, x gm poly), x mg iron, xx mg calcium, xx%
of calories from fat.
Brought to you by MMCONV and Sylvia Steiger, SylviaRN (at) compuserve
(dot) com (change characters as needed, this is to prevent bulk
E-mailers from capturing my address), moderator of GT Cookbook and
FringeNet Lowfat & Luscious echoes. For breadmachine tips and mixes,
visit my homepage: http://ourworld.compuserve.com/homepages/SylviaRN
Source from luhu.jp