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(Roast Suckling Pig)
To prepare a suckling pig in the Georgian manner, rub it all over with the following spice mixture and then roast it in the oven or on a split over an open fire, using a drip pan to catch the juices.
For every four pounds of meat, use these proportions of spice mixture:
3 tablespoons of boiling water
4 teaspoons of whole black peppercorns
4 teaspoons of hot red pepper flakes
4 teaspoons of coriander seed
2 teaspoons of dried summer savory
8 large garlic cloves, peeled and roughly chopped
4 tablespoons of walnut oil
2 teaspoons of salt
Pour the boiling water over the peppercorns and red pepper flakes and leave them until softened, about 30 minutes. In a mortar with a pestle, pound them together with coriander seed and savory. Add garlic and salt and continue pounding until a paste is formed. Stir in the walnut oil.
A couple of hours before placing the pig in the oven, rub it all over with this mixture, rubbing it a little on the inside, too. Roast at 350oF, about 15 minutes for each pound, basting frequently. After carving, pour the pan juices over the sliced meat.
NOTE: This spice is also excellent for roast chicken.