Lunch: Oven Roasted Suckling Pig, German Style

This recipe includes fertility superfoods such as:

Lemon, Apples

Health and fertility benefits of Oven Roasted Suckling Pig, German Style

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Apples will improve your body's sensitivity to insulin (Reference: http://care.diabetesjournals.org/content/27/1/281.full)

Ingredients

One 13 to 18-pound suckling pig
2 cups kosher salt
Black pepper
1/2 cup fennel seed
1/2 cup fresh marjoram
4 onions, quartered
3 heads garlic, cloves peeled and separated
2 apples, halved
1 lemon, halved
1 bunch fresh thyme
1 to 2 cups olive oil
2 cups white wine or water

Instructions

Preheat the oven to 425 degrees F.
Wash your pretty little baby inside and out and dry with paper towels. Arrange your pig in a roasting pan (a hotel pan works best, but anything you have that will hold the pig is fine, as long as it has sides at least 2 inches high). Rub the cavity with 1 cup of the salt, some pepper, 1/4 cup of the fennel seed and 1/4 cup of the marjoram, and then stuff with the onions, garlic, apples, lemon and thyme.
If you are really ambitious, you can sew the stomach cavity closed, but you don't have to.
Combine the remaining fennel, marjoram, salt, pepper and the olive oil and rub it all over the outside of the pig. Have your friend or partner (you aren't doing this alone, are you!?) pour the water or wine over your hands to wash off the remaining oil and spices and let it run into the pan. Cover the ears with tin foil.
Roast 15 minutes, and then pull the heat down to 325 degrees F and roast 3 hours 30 minutes to 4 hours, turning on the hour for even roasting. Tent the pig with foil and let it rest 20 minutes before carving.
Carve and serve, crispy skin and all. Watch your guests' eyes slowly glaze over in pure love and delight.

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