Roast Suckling Pig

Drogo

Servings

6 - 8

Prep Time

15 minutes

A roast suckling pig makes for a truly show-stopping centrepiece and delivers incredible flavour. The meat is unbeatably tender while the skin turns into perfectly golden, crispy crackling. Whether for Christmas, a special family occasion, or a grand dinner, this whole roast suckling pig recipe is guaranteed to impress and delight your guests.

Roast Suckling Pig

Ingredients

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    • 1 suckling pig

    • 2 heads garlic
    • Few sprigs rosemary
    • 1 medium potato
    • 1 red apple
    • Oil, for cooking
    • Sea salt

    Directions

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      1. Preheat the oven: Set your oven to 150C.

      2. Prepare the pig: Wash and dry the suckling pig thoroughly. Stuff the rosemary and garlic bulbs inside the belly.

      3. Arrange for roasting: Place the pig on a baking tray with the legs facing forward. Press down gently on the spine to secure it in position.

      4. Season the skin: Rub the skin generously with oil and sea salt.

      5. Shape the mouth: Insert the potato into the pig’s mouth to help hold its shape open. This can be replaced with a red apple for serving.

      6. Roast slowly: Cook for 15 minutes per 450g of pig until the internal temperature reaches 71°C.

      7. Crisp the crackling: Turn the oven up to 230°C and roast for an additional 30 minutes. Cover the snout and ears with foil to prevent burning.

      8. Check for doneness: The pig is ready when the skin is deep golden and sounds hollow when tapped.

      9. Rest before carving: Let the pig rest for 30 minutes before carving