German Roast Pig Spannferkel Recipes

Steps:

• This recipe is a two day procedure. Make sure that your butcher thoroughly cleans the suckling pig. By cleaning inside and out and removes the eyeballs. With a knife make several cuts on the pig's skin so the skin doesn't burst during cooking. Prop the pig's mouth open with a small yam. Season the entire pig with kosher salt and cracked black pepper. Place the pig in a garbage bag and tie the back tightly. Place the pig in the refrigerator and chill for 12 hours. Remove from the refrigerator and rinse thoroughly. In a mixing bowl combine the garlic, parsley, thyme, cumin, bay leaves, onions, juice of the orange, lime, lemon, olive oil and wine. Whisk the marinade until incorporated. Season with salt and pepper. Place the pig back in the bag and pour the marinade over the pig. Tie the back tightly and place back in the refrigerator. Turn the pig every three hours. Refrigerate the pig for 12 hours. Remove the pig from the refrigerator and out of the bag, reserve the marinade. Stuff the cavity with the stuffing. Using a kitchen needle and thread, tie up the cavity. Tie the front legs and then back legs. Cover the tail with aluminum foil. Place the pig on a large roasting pan and pour the reserved marinade over the pig. Place the pig in the oven. Roast the pig in a preheated 350 degree oven for 20 minutes per pound, about 5 hours, basting and turning the pig every hour. For unstuffed pig, roast at 350 degrees for 15 minutes per pound. Internal temperature should be about 155 to 160 degrees for both methods. Remove the pig from the oven and allow the pig to rest for about 30 minutes before slicing.
• In a large saute pan, heat the olive oil. When the oil is hot, add the onions and celery. Season with salt and pepper. Saute the vegetables for 2 minutes. Add the ground pork and continue to saute for 3 to 4 minutes. Stir in the garlic, cumin, and parsley. Continue to saute for 1 minute. Remove from the heat and turn into a mixing bowl. Stir in the beans and rice. Season with salt and pepper. Moisten the stuffing with the juice of 2 oranges.

Steps:

• Eviserate, clean, wash and pat the pig dry. Rub inside of pig with salt, marjoram and caraway seeds.
• Stuff the cavity with crumpled aluminum foil to prevent the meat sinking. Place the front legs forward with the feet under the head, position the rear legs and tie with string.
• Rub the outside with the seasonings. Cover ears and tail with foil to prevent burning. Prop the mouth open with a stck or raw potato so that you can stuff it with apple later.
• Pierce the skin all over with a fork so that the fat will drain off.
• Lay pig on a rack in an open roasting pan; pour in enough water to cover the bottom of the pan.
• To keep pig well greased as it cooks, either brush it with butter or bacon fat every 15 min or lay strips of bacon across its back, replacing them with more as they become crisp. Add more water as needed and pierce the skin with a fork at each basting.
• Sear the piglet in a hot oven, then roast in a moderate oven as follows:
• preheat oven to 450, put piglet in oven for 20 min and then reduce heat to 350.
• The meat should be white with no pink juices but not dried out.
• To serve, cut trussing from the legs and place the pig on a large platter.
• Remove the wood block or potato and insert an apple or an unpeeled lemon. You can further garnish by cutting a circle around the neck and covering it with a wreath of leaves or [at Christmas]holly.

Steps:

• Beat eggs well; add remaining ingredients and beat until the dough blisters.
• Drop from the tip of a wet teaspoon into boiling salted water.
• Cook until tender (about 15 minutes). Drain.
• Toss with melted butter.