The
hardest part about this is getting the right pig. Your biggest worry
is fitting it in a standard 600mm oven. A piglet at 10.5kg (23
pounds) will fit. The trick is to tie it up in a ball pulling the
hind legs under the body. The wrinkled skin at the rear will even out
after a day sat in the refrigerator.
Be warned. This is a dangerous meal. It's that good! The crackling is like thin glass that has exactly the right crunch and wonderful flavour. And there is so much of it. The meat is tender, juicy, and so tasty. It slides down the gullet. This is truly a gluttonous feast. Everybody will massively over consume. I reckon I can eat 6,000 calories of suckling pig in one sitting. I need only light snacks for the next three days. But it is so good. Probably the best thing you will ever eat.
There is no need to brine or age the piglet. Over cooked is better than undercooked. 23lb is enough for 12 adults to gorge themselves.
Ingredients
10.5 kg Suckling Pig (23lb)
Peanut Oil
Table Salt
Spiking Stick. Use a 25mm x 8mm piece of wood with about 20 x 20mm thin nails driven through at 1 end. It will look like a brush.
Method::
The day before remove from the refrigerator and sit on the bench for 1 hour.
Put the piglet in a large sink and rinse with warm water. Then rinse twice with a jug of boiling water and let stand. You will see a distinct change in the texture of the skin. After 15 minutes spike the skin with a spiking stick. Hit all over puncturing with the spikes. Rub the skin with lots of fine table salt. Put the piglet uncovered in the refrigerator overnight.
On the Day. Allow 5 hours of total time. Sit the piglet on the bench for 1 hour before cooking. Preheat the oven to 230° fan forced. Rub the piglet all over with peanut oil and sprinkle with more table salt. Cover the ears with foil, fill the eyes with foil and prop the mouth open with a timber block.
Place diagonally in a large roasting pan with the head facing forward. Use foil wings to catch any excess liquids where the piglet hangs over the edge of the pan.
Roast at 230° fan forced for 30 minutes and then roast at 200° fan forced for another 2 hours. Test the temp and check the crackling. 2.5 to 3 hours total cooking time will be correct. No need to open the oven door till its done. The internal temp measured inside the hind rump should be 75°. As much as 80° in the forequarters.
Sit uncovered for at least 30 minutes to 1 hour before serving. Not something you will carve up everyday and not so much carving as pulling the pork meat off the bones. Start by removing chunks of crackling and then seperating the meat. The meat will fall off the bones so tongs and hands seems to be the best way.
Be warned. This is a dangerous meal. It's that good! The crackling is like thin glass that has exactly the right crunch and wonderful flavour. And there is so much of it. The meat is tender, juicy, and so tasty. It slides down the gullet. This is truly a gluttonous feast. Everybody will massively over consume. I reckon I can eat 6,000 calories of suckling pig in one sitting. I need only light snacks for the next three days. But it is so good. Probably the best thing you will ever eat.
There is no need to brine or age the piglet. Over cooked is better than undercooked. 23lb is enough for 12 adults to gorge themselves.
Ingredients
10.5 kg Suckling Pig (23lb)
Peanut Oil
Table Salt
Spiking Stick. Use a 25mm x 8mm piece of wood with about 20 x 20mm thin nails driven through at 1 end. It will look like a brush.
Method::
The day before remove from the refrigerator and sit on the bench for 1 hour.
Put the piglet in a large sink and rinse with warm water. Then rinse twice with a jug of boiling water and let stand. You will see a distinct change in the texture of the skin. After 15 minutes spike the skin with a spiking stick. Hit all over puncturing with the spikes. Rub the skin with lots of fine table salt. Put the piglet uncovered in the refrigerator overnight.
On the Day. Allow 5 hours of total time. Sit the piglet on the bench for 1 hour before cooking. Preheat the oven to 230° fan forced. Rub the piglet all over with peanut oil and sprinkle with more table salt. Cover the ears with foil, fill the eyes with foil and prop the mouth open with a timber block.
Place diagonally in a large roasting pan with the head facing forward. Use foil wings to catch any excess liquids where the piglet hangs over the edge of the pan.
Roast at 230° fan forced for 30 minutes and then roast at 200° fan forced for another 2 hours. Test the temp and check the crackling. 2.5 to 3 hours total cooking time will be correct. No need to open the oven door till its done. The internal temp measured inside the hind rump should be 75°. As much as 80° in the forequarters.
Sit uncovered for at least 30 minutes to 1 hour before serving. Not something you will carve up everyday and not so much carving as pulling the pork meat off the bones. Start by removing chunks of crackling and then seperating the meat. The meat will fall off the bones so tongs and hands seems to be the best way.
Roasted Suckling Pig
Roasted in a Standard 600mm oven
Roasted in a Standard 600mm oven
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