Stuffed Roast Suckling Pig
This stuffed roast suckling pig is one of the local dishes served at the Ixtepec market on Sundays.
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Cooking tools:
- Roasting pan
- Refrigerator
- Pot
- Stove
- Wooden spoon
- Oven
- Cutting board
- Skewer
- Aluminum foil
- Baking dish
- Measuring cup
- Measuring spoon
- Chef's knife
- Gravy boat
- Serving platter
- Ladle
- Spoon
- Mixing bowl
- Kitchen shears
- Spatula
- Paper towel
Ingredients
- 1 (12-15-lb.) whole suckling pig, cleaned
- 2 cups adobo para cochinito
- 1⁄3 cup lard (or vegetable oil)
- 3 medium white onions, peeled and diced
- 6 cloves garlic, peeled and minced
- 3 large tomatoes, finely diced
- 2 tart green apples, peeled and diced
- 6 red bliss potatoes, peeled and diced
- 2 cups diced fresh pineapple
- 6 carrots, peeled and diced
- 1⁄2 cup raisins
- 3⁄4 cup pimento-stuffed olives
- 3 pickled jalapeños, diced
- 1⁄3 cup juice reserved
- 1 1⁄2 Tbsp. Worcestershire sauce
- 12 sprigs fresh thyme
- 12 bay leaves, crumbled
- 1 Tbsp. ground Mexican cinnamon
- 2 tsp. dried Mexican oregano
- Salt
- freshly ground black pepper
- 2 cups fresh orange juice
- 1⁄3 cup fresh lime juice
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