CARIBBEAN CUISINE

JERK-ROASTED SUCKLING PIG - Serves 12-15

From Jerk Barbecue from Jamaica by Helen Willinsky

Roasted suckling pig is one of the dishes that are served when we entertain lavishly for large gatherings. Generally it is prepared and brought in by someone who specializes in "roast pig". Traditionally, a suckling pig is roasted on a spit over a wood fire, but if you have a large enough oven, you can prepare suckling pig at home.

INGREDIENTS

1 suckling pig, dressed and well cleaned
(approximately 4 Vegetable oil
Salt and pepper

FOR THE JERK PASTE
4 onions, finely chopped
(350 g) 12 oz finely chopped scallions
4 tablespoons dried thyme leaves
(50 g) 2 oz salt
2 tablespoons ground Jamaican pimento (allspice)
1 teaspoon ground cinnamon
4 hot peppers, seeded
1 tablespoon ground black pepper
(125 ml) 4 6 cloves garlic

FOR THE STUFFING
2 or 3 white potatoes, cooked and mashed
2 or 3 sweet potatoes, cooked and mashed
2-3 tablespoons butter

DIRECTIONS

1. Preheat the oven to 350'F/180'C/Gas Mark 4.

2. Combine the paste ingredients in a food processor. Rub the inside of the pig with the paste, reserving approximately1 tablespoon to mix with the stuffing.

3. Mix together the white and sweet potatoes, butter and remaining tablespoon of jerk paste, until well blended. Loosely pack the stuffing inside the pig and close the pening with skewers, or sew together. Draw the legs back and tie with string. Stuff the mouth with a piece of aluminum foil to keep it open as it roasts.

4. Place the pig on a rack on a large baking pan, so that the fat will drain off and the skin will remain crisp. Roast until done, allowing 15 minutes per pound, or for 2 to 2 Mark 2 and the juices should run clear if you pierce the thigh with a fork or the tip of a knife.

5. Remove the pig from the oven and place on a heated platter. Remove the foil from the mouth and replace it with and apple. Let the pig rest at room temperature for 10 to 15 minutes before serving. Serve with baked plantain and roasted breadfruit.