By Chef Jeremiah Tower, Santa Fe Bar and Grill, Berkeley, CA
Ingredients
- 1 Pig, suckling, 15 lbs
- Garlic, cloves, whole
- 1 c Juice, lime
- 1 bunch Marjoram, chopped
- 1 bunch Thyme, chopped
- Salt to taste
- Pepper to taste
- 1/2 c Oil, olive
- Vegetables, mixed, such as Bell peppers of varying colors, baby eggplant, zucchini, summer squash, fresh green beans
Directions
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 fire's 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 it's 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.)
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Submitted 6/13/05.
Source: : Great Chefs of San Francisco, Avon Books, 1984
Submitted By: Marlen
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SPIT-ROASTED SUCKLING PIG WITH VEGETABLES