How to cook a suckling pig roast
Suckling pig is wonderful for celebrations, great for sharing at the festive table. For this, we debone the belly of a suckling pig and stuff it with brandy and Madeira-soaked prunes and apples, mustard greens and a pork farce made with green peppercorns and pistachios. We recommend roasting it slowly over two and a half hours in a low oven, filling the house with the comforting aromas of Christmas cooking.
Ingredients
Method
Pre-heat the oven to 160C.
Place the suckling pig onto a wire rack that nestles into a large roasting tray. It's ideal to have as much space as possible around the roast for the air to evenly circulate, creating crisp crackling.
Drizzle over a liberal amount of olive oil and massage the oil into the skin.
Season the suckling pig generously with Murray River salt flakes, rubbing the salt in evenly.
Roast the suckling pig for two and a half hours, or until an internal temperature of 58C is reached.
Remove from the oven and let rest for 25 minutes. Cut and remove the butcher's twine, then carve thick slices of the roast and place on a serving platter.
We love to serve this with our apple and calvados sauce.
Explore the technique
