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Roast Suckling Pig

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Roast Suckling Pig

  • Feeds 6 - 8 people
  • Prep time 15m
  • Cook time 150m
Description

A suckling pig makes a really dramatic centrepiece and the flavour is out of this world! The meat is unbeatably tender and the skin roasts to a burnished golden crackling. A suckling pig is perfect for a Christmas or other celebratory centrepiece. 

Make a gravy for the pig by whisking together 2 tablespoons plain flour and 300ml reserved pork juices while the pig is resting. Add 200ml white wine and let it bubble down until thickened. Season and serve with the suckling pig.

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Ingredients
  • 1 suckling pig
  • 2 heads garlic
  • Few sprigs rosemary
  • 1 medium potato
  • 1 red apple
  • Oil for cooking
  • Sea salt
Method
  1. Preheat the oven to 150C.
  2. Wash and dry the suckling pig well. Stuff the rosemary and garlic bulbs inside the belly of the pig.
  3. Arrange the pig on a baking tray with the legs facing forward - you may need to push down firmly on the spine to secure the pig in place.
  4. Rub the skin of the pig with oil and salt.
  5. Place the potato deep into the pig’s mouth - this keeps the shape open for you to replace it with an apple later on.
  6. Roast for 15 minutes per 450g of pig. The internal temperature should read 71C before you turn up the oven to crisp the crackling.
  7. Once the pig is cooked, turn up the oven to 230C and cook for a further 30 minutes, using foil to cover the snout and ears to stop them burning.
  8. The pig is ready when the skin is deep golden and sounds hollow when tapped.
  9. Rest for 30 minutes before carving.

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