Curaçao-Style Roast Pig

Ingredients

In the original German Spanferkel recipe, the pig is typically marinated with beer and seasoned with herbs like caraway and marjoram. However, in this Curaçao adaptation, we replace the beer with a blend of citrus juices, such as orange and lime, to add a refreshing tropical twist. Additionally, we incorporate local Curaçaoan spices and seasonings to enhance the flavors and give it an authentic Caribbean taste. We alse have the original recipe for Spanferkel, so you can check it out.

• 1 whole pig (approximately 40-50 pounds) 1 whole pig (approximately 40-50 pounds)
• 4 cups (960ml) orange juice 4 cups (960ml) orange juice
• 2 cups (480ml) lime juice 2 cups (480ml) lime juice
• 10 cloves of garlic, minced 10 cloves of garlic, minced
• 2 tablespoons ground cumin 2 tablespoons ground cumin
• 2 tablespoons paprika 2 tablespoons paprika
• 2 tablespoons dried thyme 2 tablespoons dried thyme
• 2 tablespoons salt 2 tablespoons salt
• 1 tablespoon black pepper 1 tablespoon black pepper
• 1 tablespoon dried oregano 1 tablespoon dried oregano
• 1 tablespoon brown sugar 1 tablespoon brown sugar
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil

Nutrition

• Calories (kcal / KJ): N/A (varies based on pig size)
• Fat (total, saturated): N/A (varies based on pig size)
• Carbohydrates (total, sugars): N/A (varies based on pig size)
• Protein: N/A (varies based on pig size)
• Fiber: N/A (varies based on pig size)
• Salt: N/A (varies based on pig size)

Preparation

1. 1.
   Preheat the oven to 325°F (160°C).
2. 2.
   In a large bowl, combine the orange juice, lime juice, minced garlic, cumin, paprika, thyme, salt, black pepper, oregano, brown sugar, and vegetable oil. Mix well to create the marinade.
3. 3.
   Place the whole pig in a roasting pan and pour the marinade over it, ensuring that it is evenly coated. Cover the pan with aluminum foil and let it marinate in the refrigerator for at least 12 hours, preferably overnight.
4. 4.
   Remove the pig from the refrigerator and let it come to room temperature for about 1 hour before cooking.
5. 5.
   Place the roasting pan with the pig in the preheated oven and roast for approximately 4-5 hours, or until the internal temperature reaches 160°F (71°C). Baste the pig with the marinade every hour to keep it moist and flavorful.
6. 6.
   Increase the oven temperature to 450°F (230°C) and remove the aluminum foil. Continue roasting for an additional 30 minutes, or until the skin is crispy and golden brown.
7. 7.
   Once cooked, remove the pig from the oven and let it rest for 20-30 minutes before carving. Serve hot and enjoy the flavors of Curaçao!

Treat your ingredients with care...

• Orange juice — Use freshly squeezed orange juice for the best flavor.
• Lime juice — Use freshly squeezed lime juice for a tangy kick.
• Garlic — Ensure the garlic is minced finely to evenly distribute its flavor throughout the marinade.
• Ground cumin — Toast the cumin seeds and grind them for a more intense flavor.
• Paprika — Opt for smoked paprika to add a hint of smokiness to the dish.

Tips & Tricks

• To achieve a crispy skin, increase the oven temperature during the last 30 minutes of cooking.
• Use a meat thermometer to ensure the pig is cooked to the desired internal temperature.
• Serve the Curaçao-Style Roast Pig with traditional Caribbean side dishes like rice and beans, plantains, and coleslaw.
• For a spicier version, add a dash of hot sauce or chili powder to the marinade.
• Leftover roast pig can be used in sandwiches or tacos for delicious leftovers.

Serving advice

Carve the Curaçao-Style Roast Pig at the table to create a memorable dining experience. Serve it with a variety of condiments such as hot sauce, barbecue sauce, and pickled onions to enhance the flavors even further.

Presentation advice

Present the Curaçao-Style Roast Pig on a large platter, garnished with fresh herbs and citrus slices. The golden brown crispy skin will be the centerpiece, enticing guests with its irresistible aroma.