Suckling Pig Rack with Roasted Vegetable Gravy
Drogo
6-8
30 minutes
60 minutes
This suckling pig rack with roasted vegetable gravy is an impressive centrepiece for a special dinner or celebratory roast. The rack is roasted until the meat is tender and succulent, with crisp, golden crackling on top. Beneath the pork, fennel, carrot, onion, celery, garlic and rosemary roast together, creating a fragrant base for a deeply savoury homemade gravy.
The secret to crisp crackling begins the night before cooking. Pouring boiling water over the scored skin before leaving the rack uncovered in the fridge overnight helps dry the surface, ready for roasting. The pork is then cooked at a high temperature initially before the oven is lowered, allowing the meat to cook through while the skin develops its crisp texture.
A rich gravy made with the roasted vegetables, white wine and chicken stock brings everything together, while the roasted fennel can be served alongside the pork. This suckling pig rack recipe serves 6–8 and pairs beautifully with mashed, boiled or roast potatoes, or a lighter fennel salad for a refined take on a traditional roast dinner.
Ingredients
- 1 suckling pig rack, skin scored with a sharp knife
- 150ml white wine
- 250ml chicken stock
- 1 onion, peeled and chopped into large chunks
- 1 carrot, cut into chunks
- 1 large stick celery, sliced
- 2 bulbs fennel, cut into large chunks
- 1 head garlic, cloves unpeeled
- 1 large sprig rosemary
- 1 tablespoon cornflour
Directions
Step 1, The night before you want to eat, place a rack (e.g. a metal cooling rack) over the sink and place the pork on it, skin side up. Pour boiling water over the skin, then allow to dry. Place on the rack in the fridge overnight, uncovered.
Step 2, The next day, preheat the oven to 200C.
Step 3, In a roasting tray, combine the chopped fennel, carrot, onion, celery, garlic and rosemary. Place the pork on top and season well with sea salt.
Step 4, Roast for 15 minutes then turn down to 180C. Roast another 45 minutes.
Step 5, After this time, remove the pork from the oven and set aside (if the crackling is not quite crisp enough pop it under a very hot grill, watching very carefully, until bubbled and crisp).
Step 6, Remove the fennel and set it aside to keep warm. Drain the juices from the pan into a bowl through a sieve, pressing the vegetables down to extract as much flavour as possible. Set the pan over medium heat on the hob and deglaze with the white wine.
Step 7, Allow to bubble down for a few minutes, scraping up any bits from the bottom of the tray. Add the chicken stock and reduce it by half.
Step 8, Combine a little of the gravy with the cornflour to make a paste and add to the pan. Stir until smooth and thickened. Check the seasoning and serve with the roast pork and reserved fennel.
Ingredients you'll need
