Photo: Mae Mu
Estimated Nutrition (whole recipe, rough)
92
Calories
2g
Protein
1g
Fat
22g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Orange | 1 medium (131g) | 62 |
| Lime | juice of 1 lime (44ml) | 11 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- Juice of 20 limes, strained
- Juice of 8 oranges, strained
- 4 large heads garlic
- 1 cup minced fresh oregano leaves
- 3 tablespoons ground cumin
- 4 cups roughly chopped cilantro leaves
- 1 tablespoon parsley leaves
- 5 tablespoons salt
- 1 whole suckling pig (12 to 15 pounds), split and washed
- =
Directions
1
Place pig, belly down, into a large deep roasting pan. Thoroughly rub pig with marinade.
2
Place in refrigerator overnight, basting occasionally.
3
Preheat oven to 275 degrees.
4
Pour off excess marinade from pan.
5
Cover pig's ears, snout and tail with aluminum foil.
6
Prop mouth open with 1 ½ inch ball of foil.
7
Place in oven and cook for about 4 ½ hours (20 minutes per pound) or until internal temperature reads 160 degrees.
8
Baste with marinade every 30 minutes.
9
If pig starts to get too dark while cooking, cover with aluminum foil.
Recipe sourced from
fandom