A FULL pork
You mean pig?
At least in the US, a whole animal is just called the animal name, rather that the name of the meat that comes from it
Every 10-15 mins add salty water (Ratio 500ml of water - 10g of salt) on the pork.
Maybe you could brine it for several hours before cooking, but not during
Fat is what keeps meat moist, not water. If you need something during cooking, rub a bit of olive or vegatable oil on the surface, dumping half a liter of water every 15 minutes is just going to rinse fat off the surface, and cool down the fire and pig
use your microwave.
What? Gross
Besides how are you supposed fit a whole pig in a microwave
Here's my favorite fish that I made recently when my store had it on a really good sale (half off)
Salmon - With a really strong flavor, keep it simple, it doesn't need a ton of different flavors added to it like you could with other fish
Fresh rosemary
Fresh lemons
Fresh garlic
salt
pepper
Lay salmon on pan, skin side down
Remove any bones that butcher may have missed
Crush garlic and spread over salmon
Coarsely chop rosemary and spread of salmon
Sprinkle with salt and pepper
Thinly slice lemon and arrange over salmon
Lightly drizzle with olive oil (probably not necessary since salmon is pretty fatty, but I did last time I made this)+
Bake at 450 for 12-15 minutes
Last time I made it I served with my favorite veggies: asparagus and broccoli. I saute them until tender, then add a little red wine and cook until reduced
