Suckling Pig with Kumquats

Ingredients:

• 1 suckling pig, around 20 pounds
• 1 pound kumquats, halved and seeded
• 1 cup olive oil
• 1/2 cup honey
• 1/2 cup soy sauce
• 1/4 cup orange juice
• 6 garlic cloves, minced
• 2 tablespoons chopped fresh rosemary
• Salt and pepper to taste

Directions:

1. Preheat the oven to 325°F.
2. In a bowl, whisk together the olive oil, honey, soy sauce, orange juice, garlic, and rosemary. Season with salt and pepper to taste.
3. Make small slits in the skin of the pig and insert the kumquat halves.
4. Brush the pig with the olive oil mixture, making sure to coat every part of it.
5. Place the pig on a roasting rack in a roasting pan. Cover the ears and tail with foil to prevent them from burning.
6. Roast for around 3 hours or until the internal temperature reaches 165°F. Baste the pig with the olive oil mixture every 30 minutes.
7. When the pig is done, let it rest for 20 minutes before carving and serving.

Verdict:

This recipe is a showstopper! The kumquats add a sweet and tangy flavor to the succulent pig, and the olive oil mixture keeps it moist and tasty. It’s a perfect dish for a special occasion.

Serving Suggestions:

Serve the suckling pig with kumquats with roasted vegetables, such as carrots, parsnips, or potatoes. You can also serve it with a side of rice or a fresh salad. Don’t forget to pour some of the pan juices over the meat for added flavor. Enjoy!