Wood-fired suckling pig

Wood-fired suckling pig

By
From
Alimentari
Serves
10-12
Photographer
Lauren Bamford

We're lucky to have an incredible wood-fired oven at Smith Street, which produces the most amazing roast suckling pig. We know that not everyone has one of these in their backyard, so here's a version for you to cook in a regular oven.

Ingredients

Quantity Ingredient
100g fennel seeds
65g sea salt
1/4 cup rosemary leaves
1 x 8kg suckling pig
125ml olive oil
salad or crusty bread, to serve (optional)

Method

  1. Preheat the oven to 180°C.
  2. Using a mortar and pestle or small food processor, crush the fennel seeds, salt and rosemary until combined.
  3. To ensure that the flavour gets right into the meat, you should first score the pig skin. Using a very sharp knife, make long diagonal slits across the skin in opposite directions to score diamond shapes. Be careful not to cut down into the flesh.
  4. Rub the pig with oil, inside and out, then cover entirely with the fennel seed mixture.
  5. Place the pig, belly side down with legs extended, onto a large baking tray fitted with a rack. Wrap the ears, tail and snout with baking paper and then foil, to protect them from burning.
  6. Transfer to the oven and cook for about 2½ hours or until the limbs feel loose when you move them. Be sure to check regularly that the pig is browning and crisping nicely.
  7. Increase the heat to 220°C and cook for a further 15–20 minutes or until the skin is golden and crisp.
  8. Remove from the oven and set aside to rest for about 15–20 minutes.
  9. Serve with salad or with crusty bread.
Tags:
alimentari
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