Try this delicious recipe from River Cottage Australia.
For the pig:
Make scores into the pig’s skin roughly 2 cm apart and no more than 2mm deep. (A clean Stanley Knife will help keep the incisions at the desired depth).
Lightly crush the seeds and mix with salt, then rub the pig with the spice mix, making sure to rub into the scores and inside the pig.
Cook pig on spit for 5 1/2 to 6 hours until done.
For the salsa:
Dice your persimmon finely and set aside in a bowl.
Shred the coriander and then mix into the persimmon, ensuring a good coverage throughout. Add the lime, oil and mix through.
Season with salt and pepper.
* This ingredient list is for a 36kilo pig, you will need to adjust depending on the size of yours
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