Goan roast suckling pig

Buy a whole young pig, ask the butcher to clean it well and remove the entrails. Wash well three to four times.

                Prepare the stuffing and stuff the belly. Stitch using a trussing needle and strong thread. Apply salt all over. Place in a roasting tin and roast at 350^oF basting frequently. When done, remove and immediately sprinkle over with chilli powder and turmeric (the heat of the roast pigling will cook the spices). Set aside. Into the roasting tin, add flour, chilli powder and turmeric and fry for a couple of minutes. Add water and vinegar and bring to boil. Simmer till gravy consistency is reached.

Ingredients	Quantity
Kashmiri chillies	8
Mustard seeds	1 tsp
Cumin	1 tsp
Turmeric powder	½ tsp
Peppercorns	8
Ginger	5 cm (2”) piece
Garlic	½ pod
Garam masala (cinnamon, cloves, cardamom)	1 tsp
Vinegar and salt	to taste
Cooked potatoes	500gms
Cooked peas	500gms
Onions	250gms
Bread crumbs	250gms
Liver	1
Heart	1
Kidney	1
Fat for frying	100gms

 

Grind dry spices using vinegar. Chop garlic and ginger. Dice potatoes. chop onions. Cut into fine pieces the liver, heart and kidney (these should be cleaned well by soaking in salt water to remove blood). Heat the fat. Fry onions, garlic and ginger. Add ground spices and fry for a few minutes longer. Add vegetables, chopped organ meat and bread crumbs and mix well.