1 suckling pig (about 20 ib)
1/2 bottle vinegar
2 bottles piquante sauce (medium)
wiri-wiri pepper, chopped
2 lb pig’s liver
1 lb salted liver
8 oz lard
8 oz onions, chopped
6 tbsp chopped celery
6 tbsp chopped parsley
6 tbsp thyme (both thick and fine leaf)
2 tbsp sage
3 pt rice (partly cooked)
2 bottles ketchup (medium)
oranges and lettuce to garnish
1/2 pt orange juice
4-6 tbsp honey
2 tbsp mustard
1 Wash pig thoroughly, bone if desired, season with vinegar, 1 bottle
piquante sauce, wiri-wiri pepper, white pepper and salt. Set aside.
2 Make the stuffing. Clean liver, mince or chop finely
3 Melt salted butter. Saute liver in half the lard. Add chopped onions,
celery, parsley, thyme and sage. Cook for 7-10 minutes.
4 Add partly cooked rice, stirring constantly. Season to taste with
remaining piquant sauce, ketchup, pepper and salt.
5 Continue cooking for a further 10 minutes. Remove from heat and cool
6 Stuff prepared pig, making it firm to hold. Sew up, tie legs firmly
7 Put remaining lard in a suitable baking pan and heat until fat is
8 Put on pig, resting it on the belly. Rub pig with the melted butter.
9 Put into a hot oven, 400 degrees, and cook for 6 hours.
10 Lift pig on to serving platter. Mix the glaze ingredients together
and pour over meat to coat. Garnish with sliced orange and chopped
lettuce and add a paper frill around the neck. Insert an orange, rubbed
with oil, into the mouth.