Suckling Pig

When buying a piglet, be conscious of its size in relation to the size of your oven. A normal domestic oven should accommodate a piglet weighing up to 6 kilos. This size will feed 14-16 adults with plenty of leftovers. The piglet should be bought oven ready. Pre heat the oven to 180c protect the ears, snout and tail by covering with foil. Put the kettle on. Slice some onions and potato into 2cm thick rounds (no need to peel) and place in a baking tray, deep enough to collect the juices as they are expelled, followed by the little piggy. Pour the boiling water directly onto the skin, and generously massage fine salt onto it. The roasting tray needs to be deep enough to collect the juices as they are expelled. Roast for 1 hour and then reduce the temperature to 120c and roast for a further 8 hours. Herbs that go well with pork are, thyme, rosemary and sage. The first time I roasted a suckling pig, I asked advice from a well respected Italian Nonna- Maria Arceri. She said that I should not try to add other flavourings. “Let the meat speak for its self Marcolino”. Obviously she was correct. It turned out to be one of the best meals I have ever cooked, and my most talked about dinner party.

When I make this for lunch, start this recipe around midnight, and leave it in the oven on the lowest setting until I am ready to serve. If you need to make space in your oven for other dishes, It will sit comfortably covered in foil and a tea towel and keep warm for an hour. For dinner, I start it early on the morning that I am making it.

 

Suckling Pig
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