I'm either cooking it in the ground or going to put it on a spicket.
2006-06-30 13:36:47 · 4 answers · asked by Ms. VOL 1 in Food & Drink ➔ Cooking & Recipes
A great way to season pork or poultry being roasted in the ground, in the oven or on a spit (not spicket) is to cut up lemons and stuff them along with rosemary and whole, unpeeled garlic cloves inside the body cavity. It doesn't have to be full of the stuffing...all you're doing is flavouring the meat with it, but for an average sized pig I'd use at least 6 lemons, a whole clove of garlic and 6 sprigs of fresh rosemary.
After the roasting is done, don't throw away the garlic. It will be soft and sweet and is fantastic spread on bread or even on the meat. Just squeeze it out of the peel with your fingers when it's cool enough.
2006-06-30 13:57:24 · answer #1 · answered by Chanteuse_ar 7 · 0⤊ 0⤋
Cumin works well with pork.
By the way, what's your address.
2006-06-30 20:52:34 · answer #2 · answered by Anonymous · 0⤊ 0⤋
I KNOW HERE IS A THOUGHT
PUT HOT SAUCE
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2006-06-30 20:48:08 · answer #3 · answered by Xx_AlIVe_FoR_NoW_xX 2 · 0⤊ 0⤋
http://www.alohafriendsluau.com/imu.html
http://www.belson.com/closerlook/pigroastmanual/pig-roast-manual-p01.htm
http://www.3men.com/spitroasting.htm
http://www.geocities.com/NapaValley/Vineyard/5819/diypage.htm
http://www.pigglywiggly.com/cgi-bin/recipe?id.2512
2006-06-30 20:58:46 · answer #4 · answered by Swirly 7 · 0⤊ 0⤋