Visually stunning, this centrepiece makes for a delicious pork dinner when roasted whole, and served to a full table.
On receipt of your piglet, always pop in the fridge and store
below 5oC. Be sure to check the date on the package: Piglets have a
short shelf life due to their diet being mostly milk.
Next, preheat the oven to 185°C, and while it hots up, rinse
the pig all over in cold, slightly salty water and pat dry. Rub the
pig with olive oil and salt, and stuff the pig with aromatic herbs
of your choice. I like to use fresh sage and a few chunks of green
Now the pig's prepared, place it in tin foil, loosely turning
the foil over the sides of the pig. Now place the pig in a heavy
bottomed roasting tray and place in the oven for 40 minutes a kilo
until the pig is a rich golden colour with crisp skin.
Let the pig rest for 20 minutes or so before carving.
To carve a whole pig remove the shoulders and legs from the
main saddle, and run the knife down the backbone to remove the
chops and the loin; share the bits and bobs around and enjoy!
If you've gone for the boned and rolled, simply rest the pig
for 20 minutes and then carve straight through the saddle into
individual medallions. (Each should have a core minimum temperature
of 70°C when probed).
To serve suckling pig is a match made in heaven for apple
source, seasonal greens, or some buttery mash.
Roast pork isn't the same without applesauce. For this recipe
you'll need 4 medium sharp apples (Granny Smith is good), the juice
of half a lemon, 2 tablespoons of caster sugar, 2 tablespoons of
freshly grated horseradish.
Peel, care and roughly slice the apples.
Put them in a medium-sized none-stick pan with the lemon juice,
sugar and the water.
Let them soften over a moderate heat, covered by a lid and
stirring regularly till they have fallen into a golden slush.
Stir in the grated horseradish and beat with a wooden spoon
till no lumps remain.