Spit-Roasted Suckling Pig with Vegetables

8 Servings

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Spit-Roasted Suckling Pig with Vegetables Ingredients

1 Pig, suckling (@ 15 lbs)	Salt (to taste)
Garlic, cloves, whole	Pepper (to taste)
1 c Juice, lime	1/2 c Oil, olive
1 bn Marjoram, chopped	Vegetables, mixed **
1 bn Thyme, chopped

Instructions for Spit-Roasted Suckling Pig with Vegetables

** Bell peppers, (of varying colors), baby eggplant, zucchini, summer squash, fresh green beans. Rub the pig with lime juice, salt, pepper, and chopped herbs. Put the spit through the pig, attaching the spinal column to the spit with some wire to prevent the pig from slipping. Skewer in place. (Put a whole bulb of garlic on each skewer before sticking them into the pig.) Roast the pig, browning the skin gradually. If the skin starts to blister, decrease the fires heat. While the pig is cooking, baste it with olive oil flavored with marjoram and thyme. Cook for about 6 hours, then take the pig off the spit and let it sit for 15 minutes. Carve and place the meat on a serving plate. Bake the eggplant on a grill until its tender. Grill the peppers, then seed and slice them when tender. In salted water, blanch the zucchini, squash, and green beans. Toss all of the vegetables in olive oil, chopped herbs, salt and pepper. Add vegetables to the serving plate and garnish with garlic clove halves from the skewers. (The garlic will be very mild and tasty roasted in this way.) Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Jeremiah Tower, Santa Fe Bar and Grill, Berkeley, CA File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-sf.zip

Main Ingredient: PorkCuisine: Uncategorized