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The Hirshon Maltese Roast Suckling Pig - Majjal Mixwi Bżiq

The Hirshon Maltese Roast Suckling Pig – Majjal Mixwi Bżiq

  • Total Time: 0 hours


Units Scale
  • 1 (15 pound) suckling pig
  • Kosher salt and cracked black pepper
  • ***
  • Marinade:
  • 1/2 cup chopped garlic
  • 1/2 cup finely chopped parsley
  • 1/4 cup chopped fresh thyme
  • 3 tbsp. dried wild thyme flowers, crushed to a powder
  • chopped top fronds from a fennel stalk
  • Leaves from one stalk of fresh rosemary, chopped
  • 3 stalks fresh sage, chopped
  • Salt and fine black pepper
  • 3 bay leaves
  • 2 tablespoons cumin seed, ground to a powder
  • 2 cups julienned onions
  • 6 oranges, washed thoroughly and halved
  • 3 limes, washed thoroughly and halved
  • 3 lemons, washed thoroughly and halved
  • 1/2 cup Greek extra virgin olive oil
  • 1 cup white wine
  • ***
  • High Mountain Olive Wood Chunks For Smoking
  • ***
  • Rice and Black Bean Dressing:
  • 2 tablespoons olive oil
  • 1 cup chopped onions
  • 1/2 cup chopped celery
  • 1/2 pound lean ground pork
  • 2 tablespoons chopped garlic
  • 1 teaspoon cumin
  • 2 tablespoons finely chopped parsley
  • 2 cups cooked black beans
  • 2 cups cooked white rice
  • Juice of 2 oranges
  • Salt and pepper


  1. This recipe is a two day procedure. Make sure that your butcher thoroughly cleans the suckling pig and removes the eyeballs. With a knife make several cuts on the pig’s skin so the skin doesn’t burst during cooking. Prop the pig’s mouth open with a small yam.
  2. Season the entire pig with kosher salt and cracked black pepper. Place the pig in a garbage bag and tie the back tightly. Place the pig in the refrigerator and chill for 12 hours. Remove from the refrigerator and rinse thoroughly.
  3. In a mixing bowl combine the garlic, parsley, thyme, dried thyme flowers, fennel, rosemary, sage, cumin, bay leaves, onions, juice of the orange, lime, lemon, olive oil and wine. Whisk the marinade until incorporated. Season with salt and pepper. Place the pig back in the bag and pour the marinade over the pig. Tie the back tightly and place back in the refrigerator.
  4. For the stuffing mixture:
  5. In a large saute pan, heat the olive oil. When the oil is hot, add the onions and celery. Season with salt and pepper. Saute the vegetables for 2 minutes. Add the ground pork and continue to saute for 3 to 4 minutes. Stir in the garlic, cumin, and parsley. Continue to saute for 1 minute. Remove from the heat and turn into a mixing bowl. Stir in the beans and rice. Season with salt and pepper. Moisten the stuffing with the juice of 2 oranges.
  6. Turn the pig every three hours. Refrigerate the pig for 12 hours. Remove the pig from the refrigerator and out of the bag, reserve the marinade. Stuff the cavity with the stuffing. Using a kitchen needle and thread, tie up the cavity. Tie the front legs and then back legs. Cover the tail with aluminum foil.
  7. Place the pig on a large roasting pan and pour the reserved marinade over the pig. Place the pig in the oven. On the bottom shelf, place a large roasting pan underneath the pig. Roast the pig in a preheated 350 degree oven for 20 minutes per pound, about 5 hours, basting and turning the pig every hour. For unstuffed pig, roast at 350 degrees for 15 minutes per pound.
  8. In the last hour of cooking, place well-soaked olive wood chunks on the lower pan to flavor the pig with aromatic smoke.
  9. Alternatively, you can cook this pig outdoors on a spit, see link on how to do this in the text before the recipe. Follow the directions for the oven, but place the olive wood chunks on top of the charcoal on a regular basis (ideally charcoal made from olive wood, although a mix of mesquite and apple charcoal is a decent substitute).
  10. Internal temperature should be about 155 to 160 degrees for all methods. Remove the pig from the oven or spit and allow the pig to rest for about 30 minutes before slicing.
  • Prep Time: 0 hours
  • Cook Time: 0 hours