This recipe will need to be started one day in advance


  • 1 x 8 – 10kg suckling pig, split and cleaned by your butcher

  • 2 handfuls rock salt, combined with a little water to make wet

  • 4 eggplant

  • 6 zucchini

  • 6 bullhorn peppers

  • 4 cobs of corn, husks intact


  • 1.

    Rub the wet salt all over the suckling pig and place in the fridge overnight.

  • 2.

    In the morning rub the salt from the pig with your hand or a dry cloth (never use water)

  • 3.

    When the BBQ is nice and hot place the pig on, bone side down for about 3 ½ hour, then turn for one hour and let it cook the skin.

  • 4.

    In the final hour place eggplant, corn, zucchini, peppers onto the BBQ around the pig.

  • 5.

    When the vegetables are ready pull them off the BBQ, cut in half and drizzle with olive oil.

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