Roast Young Stuffed Pig
A hearty roasted suckling pig stuffed with rice, apples, raisins, and vegetables, perfect for festive gatherings and those seeking a flavorful, impressive main course.
Ingredients
- 1 suckling pig (approximately 35 lb.) ⓘ
- 3 stalks celery, chopped
- 3 medium-sized apples, coarsely chopped ⓘ
- 2 packages stuffing mix and seasoning
- 2 medium-sized onions, chopped
- 2 cups long grain brown rice ⓘ
- 2 sticks butter or margarine, melted ⓘ
- 2 cups seedless raisins
- 1 medium bell pepper, chopped ⓘ
- 1 small red apple (for garnish) ⓘ
- 2 packages roasting skewers with nylon cord ⓘ
Instructions
- Preheat a large commercial oven measuring 3 x 3 feet to an appropriate roasting temperature.
- Prepare the stuffing by mixing the stuffing mix with seasoning, chopped celery, chopped apples, chopped onions, cooked brown rice, melted butter, raisins, and chopped bell pepper.
- Stuff the cavity of the suckling pig with the prepared stuffing.
- Secure the opening with roasting skewers and nylon cord.
- Place the stuffed pig on a roasting rack and roast in the preheated oven for approximately 4 hours, or until the meat is cooked through and skin is crispy.
- Baste the pig periodically with melted butter or pan juices during roasting.
- Garnish with small red apples before serving.
Tips & Substitutions
For a more flavorful stuffing, consider adding herbs like thyme or sage. If you don't have brown rice, white rice can be a suitable substitute, but adjust the cooking time accordingly. Make sure to keep basting the pig to ensure a moist and crispy skin. A digital meat thermometer can help you check doneness accurately.
Serving Suggestions
Serve the roast pig with classic sides like roasted vegetables or garlic mashed potatoes for a complete meal. A fresh green salad or coleslaw pairs well to cut through the richness. Consider serving with a tangy apple sauce or cranberry sauce for added flavor. This dish is perfect for gatherings and special occasions.
Storage & Reheating
Leftover stuffed pig can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, wrap slices in aluminum foil and warm in a low oven (around 325°F) until heated through. Avoid microwaving, as it can make the meat tough.
Nutrition & Diet Analysis (per serving)
Each serving of Roast Young Stuffed Pig contains roughly 1191 calories, with 15g protein, 187g carbohydrates, and 46g fat. It is an excellent source of vitamin C (77% of the Daily Value), dietary fiber (37% of the Daily Value), and protein (31% of the Daily Value). Note that it is relatively high in sodium, at 474mg per serving (21% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
How do I know when the pig is fully cooked?
The pig is fully cooked when a meat thermometer inserted into the thickest part of the thigh reads 160°F. Additionally, the juices should run clear when pierced. If the skin isn't crispy, you can increase the oven temperature for the last 30 minutes.
Can I prepare the stuffing ahead of time?
Yes, you can prepare the stuffing a day in advance. Just store it in the refrigerator and stuff the pig just before roasting. This can save you time on the day of cooking and enhance the flavors as the ingredients meld.
What should I do if I can't find a suckling pig?
If a suckling pig is unavailable, you can use a larger pig or even pork shoulder. Adjust cooking times accordingly, as larger cuts will require longer roasting. For a smaller gathering, consider making a smaller roast with the same stuffing recipe.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).