I am so thankful that I am neither Jewish or Muslim, because as a Christian, I can still savour the delicious taste of Pork.
My beloved wife is Filippina and this is something well received at any Filipino Celebration.
My recipe for cooking this dish is slightly different from simply roasting a piglet, because if cooked by my technique, you can cook a full meal all at the same time including potatoes and veggies.
BBQ’D Roast Pig is a dish fit for a king, and it’s easy to prepare.
Ingredients Required:1 – 15 to 20 pound pig or, 8 to 12 pound piglet (cleaned and ready for cooking)
4 – potatoes peeled and quartered
4 – carrots peeled and sliced in half
2 – Sweet Potato (Yam) peeled and quartered
6-8 Garlic Cloves (crushed)
1 – Onion peeled and halved
4 – Whole Cloves
1/2 T-spoon Nutmeg
1 – Tablespoon Coriander Crushed
3 – Sprigs Fresh Rosemary = 2 Tablespoons
1 – Lemon squeezed
1 – Tablespoon Dried Mustard powder
6 – Bay Leaf
1/2 Cup Red Wine
Salt and Pepper to taste
Pure Olive Oil or Avacodo Oil (Avacodo Oil is expensive but it is the best)
Preparations
:
Pre-heat your Gas BBQ to a temperature of 425 F.
Heat up your charcoal BBQ so that all the coals are white hot and add just a little more on top to ensure it stays hot long enough to fully cook your Piggy.
Marinade:
In a mixing bowl combine the following as a mrinade
lemon juice, garlic, cloves, nutmeg, coriander,red wine,dried mustard, salt and pepper,and a tablespoon of pure olive oil or avacodo oil Place this inside your pig about 2 to 3 hours before you are ready to start grilling
Preparations for Cooking:
Rub the marinade mixture into the inside covering thoroughly
place your rosemary sprigs and bay leafs inside the cavity
Next distribute your carrots, onions, sweet potato, potato, and apple inside the cavity of your piggy.
I have even cooked cob on the corn inside the cavity.
Using butcher’s twine tie closed the chest cavity making sure it is closed snuggly.
Apply a light coating of your cooking oil to the outside of your piggy all over and season with salt and pepper and rosemary.
Cooking:Insert your electric spit passing it fully through your pig. Insert your meat thermometer into the thickest part of the rump. Place your spit on the BBQ. Ensure that the pig is about 2 to 3 feet above the flame. Turn the heat down to a medium to low heat and roast.
Place a drippings pan under the pig as it is being grilled to catch the juices and prevent flareups.
Periodically baste with some melted garlic butter and lemon juice.
Your Pig is perfectly cooked when your meat thermometer reads a temperature of 165 to 170 F. inner temp. The cooking time is approximately 2-1/2 to 3 hours. The Veggies inside will cook properly and the flavor of the herbs and rub will blend with the veggies giving them tremendous flavour and texture.
If you use a charcoal BBQ make certain that your coals are red hot and remain hot long enough to cook your piggy through to its doneness of an inside temperature of atleast 165 F.
Once your piggy is done cooking remove your veggies immediately and allow your piggy to rest 10 minutes, before serving.
Happy eating.