20 Serves
74 Mins
1 g
9 g
3 g
Prepare the whole suckling pig by cleaning it thoroughly and patting it dry with paper towels.
Ingredients, vitamins, and health benefits
Whole Suckling Pig
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KenyanVitamin K
3 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
5 µg / 400 µgCalcium
3 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
10 mg / 420 mgPhosphorus
20 mg / 1,250 mgPotassium
174 mg / 4,700 mgSodium
453 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
0 µg / 55 µgFiber
1 g / 28 gSugar
0 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
8 gAlcohol
0 g
Prepare the filling by mixing cooked rice, peas, and spices in a large bowl.
Stuff the pig with the prepared filling and sew it shut using kitchen twine.
Rub the exterior of the pig with olive oil, salt, and pepper to ensure crispy skin.
Roast the pig in a large oven until the skin is golden brown and the meat is cooked through.
Boiled Potatoes
Olive Oil
Salt
Black Pepper
Vitamin A
0 µg / 900 µgVitamin C
6 mg / 90 mgVitamin E
0 mg / 15 mgVitamin K
3 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
5 µg / 400 µgCalcium
3 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
10 mg / 420 mgPhosphorus
20 mg / 1,250 mgPotassium
174 mg / 4,700 mgSodium
Fiber
1 g / 28 gSugar
0 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
26
g49
g32
g
Polish
Sri LankanZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
0 µg / 55 µgAlcohol
0 g