A Roast Suckling Pig is the perfect dish for Christmas dinner. Here is the perfect Pig recipe.
Preheat the oven to 220°C
Wrap the ears and the tail of the piglet with aluminium foil to stop them burning. Sprinkle 1 tablespoon of the salt and all of the pepper in the cavity of the piglet and stuff the bunches of herbs. Rub the oil all over the piglet and sprinkle with the remaining salt. Place the piglet on a rack inside a large roasting tin, with the belly facing down.
Roast for 20 minutes. The skin will puff up and become crisp. Remove the piglet from the oven and lower the oven temperature to 160°C. After 5 minutes, once the oven has cooled a little, return the piglet to the oven and cook for a further hour. If you are using a meat thermometer, inset it into the shoulder or near the pelvis bone (the thickest parts). The meat is cooked when the internal core temperature reaches 72°C.
Transfer the cooked piglet to a hot dish and leave it to rest for 30 minutes in a warm spot.
To make the glaze, melt knob of butter in a pan over a medium heat. Add shallots, calvados, quince and sugar. Cook for 5 – 6 minutes or until sauce thickens nicely. Stir through chives.
Carve the roast piglet at the table, drizzle over a generous amount of the quince glaze and serve.
Nutritional analysis per serving (8 servings)
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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