River Cottage Australia



Try this delicious recipe from River Cottage Australia.


  • For the pig*

  • 1 x whole pig

  • 6 heaped tbsps fennel seeds

  • 6 heaped tbsps coriander seeds

  • 6 heaped tbsps salt

  • Sharp Knife

  • For the Salsa

  • 1 persimmon    

  • 1 bunch of coriander

  • Juice of 1 lime

  • Dash of olive oil

  • Salt and pepper


  • For the pig:

  • 1.

    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).

  • 2.

     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.

  • 3.

     Cook pig on spit for 5 1/2 to 6 hours until done.

  • For the salsa:

  • 1.

    Dice your persimmon finely and set aside in a bowl.

  • 2.

    Shred the coriander and then mix into the persimmon, ensuring a good coverage throughout. Add the lime, oil and mix through.

  • 3.

    Season with salt and pepper. 

Nutritional information

Nutritional analysis per serving (56 servings)

  • Energy 432kj
  • Fat Total 40g
  • Saturated Fat 14g
  • Protein 16g
  • Carbohydrate 1g
  • Sugar 0g
  • Sodium 271mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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* This ingredient list is for a 36kilo pig, you will need to adjust depending on the size of yours

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