<h1 class="pgc-h-arrow-right" data-track="1" > whole roast suckling pig recipe</h1>
Note: You can order suckling pigs from a local butcher. Plan a pound and a half of weight per person. Feel free to replace garlic and ginger with any spice of your choice, such as herbs, other vegetables, or fruits. After the second step, your pigs can be removed from the oven and wrapped in aluminum foil for up to two hours at room temperature, before proceeding with the third step if required for timing purposes.
<h1 class="pgc-h-arrow-right" data-track="20" > ingredient recipes</h1>
1 whole suckling pig, approx. 20 lbs (see Notes)
Kosher salt and freshly ground black pepper
20 whole cloves of garlic
1 fast 6 inch fresh ginger, cut into 1/2 inch thin slices
< h1 class="pgc-h-arrow-right" data-track="26" > route</h1>
Preheat oven to 300°F. Season the pigs from the inside out with plenty of salt and pepper. Fill the cavity with garlic and ginger. If the pig fits on a one-sided baking tray or baking tray, place it on a baking tray and transfer to the oven. If the pigs are too large, remove a rack from the oven and place within your reach. Overlap the two framed backings to fit the oven rack and line the whole thing in foil. Transfer the pig to an overlapping baking sheet, then lift the entire oven rack and return to the oven so that the pig is in the center.
Bake until inserted into the deepest part of the shoulder blade with an instant reading thermometer record at least 160°F, about 4 hours. If the ears or tail start to burn, cover with foil and continue baking.
Raise oven temperature to 500°F and cook until the entire skin is brittle, which takes about 30 minutes. Remove the pigs from the oven, cover the tent with foil and let stand for 30 minutes. Tear the skin into edible-sized pieces, remove the meat with your fingers and pile it on the serving plate.