Prep 25 mins
Cook 28 hrs
The whole roasted animal is, in many cultures, the epitome of gracious hospitality-it is a tradition that goes back to welcoming the prodigal son by slaghtering the fatted calf for a feast. There is hardly a more spectacular main course. Given a few days, most butchers can order one for you, and very little additional work is required to produce this unique dish. From The Silver Palate Cookbook, nothing else really needs to be said!
- 3 limes, cut into halves
- 1 (15 lb) suckling pig, 15 pounds, well cleaned
- 18 garlic cloves, peeled
- 2 tablespoons dried oregano
- 1⁄3 cup capers, plus
- 3 tablespoons caper brine
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon fresh ground black pepper
- 1 teaspoon curry powder
- 1 tiny apples or 1 crabapple
- watercress (garnish)
- kumquat (garnish)
- Rub lime halves all over the body of the pig, squeezing lime juice liberally, rub cavity with limes, too.
- With a sharp knife tip, cut slits 3/4 inch deep all over the body of the pig. (Do not prick the head.) Cut 5 garlic cloves into 8 pieces each and stuff the pieces into the slits in the pig.
- In medium bowl mix together the remaining 13 garlic cloves, finely minced, the oregano, caperswith brine, olive oil, salt, pepper and curry powder. Stuff half of this mixture into the cavity and rub the remainder all over the outside.
- Let the pig rest, covered, in the refrigerator for 24 hours.
- Preheat oven to 400* F.
- Place pig on rack in larger roasting pan and bake for 30 minutes. Turn heat down to 350* and roast for 3 1/2 hours, or until juices run clear when pig is pricked with a knife.
- Place a small apple in the pig's mouth, serve on a large platter decorated with watercress and kumquats.