Roast suckling pig with english mustard

Roast suckling pig with english mustard

By
From
Slow
Serves
8-10
Photographer
Tara Fisher

Henry VIII would be proud of this dish. Sure, it’s not a huge pig like the ones he ate, but the smaller ones can be ordered from your butcher. I was a pig farmer in my youth and we ate this kind of food a lot. Food like this should be back on our tables more often: it’s a real celebration dish, and I think that sometimes we don’t celebrate food enough.

Ingredients

Quantity Ingredient
1 x 8kg whole suckling pig
4 large carrots
4 parsnips
3-4 tablespoons rapeseed oil
100g english mustard
sea salt
freshly ground black pepper

Method

  1. Preheat the oven to 170°C. Ensure the cavity and the skin of the pig is thoroughly cleaned and rinsed, then pat dry with kitchen paper and season the pig with sea salt. Place the carrots and parsnips, whole, in a roasting tin, season with salt and pepper and put the pig on top. Drizzle with some rapeseed oil and pour 300ml water into the tin. Cover with greaseproof paper along the back of the pig, cover the whole tin with foil, then roast in the oven for about 1½ hours.
  2. Remove the pork from the oven and increase the temperature to 180°C. Remove the foil and greaseproof paper, stir the vegetables around and return the pig to the oven to cook for 1 hour more. Remove and allow to rest for at least 15 minutes. Carve into thick slices and serve with English mustard and the roasted carrots and parsnips.
Tags:
James Martin
Saturday Kitchen
slow cooking
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