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Roast Whole Suckling Pig
Prep Time30 minutes mins
Cook Time2 hours hrs
Preheat the oven to220C/425F/Gas 7.
Place the suckling pig in a roasting tin, and splash all over with cold water before liberally sprinkling with salt.
Place the roasting tin as high up as you can in the preheated oven and roast without opening the oven door for about 45 minutes, by which time the skin should have started to crackle.
Turn the oven down to 190C/375F/Gas 5, and continue to roast for a further two hours and 15 minutes. By now you should have good crackling and moist succulent meat. Check whether the meat is cooked properly with a skewer – the juices should run pink but not bloody. Remove from the oven and allow to rest for 10 minutes in a warm place before carving.
Enjoy with your choice of potatoes and sides
Huntsham support the 55th Taittinger Prix International de Cuisine D’Auteur
Huntsham were chosen to supply our Middle White pork for the eight international competitors for the 55th Taittinger Prix International de Cuisine D'Auteur.
We have also supplied our Middle White pork for the celebratory dinner at BAFTA afterwards.
ROSAMUND’S MIDDLE WHITE PORK BELLY WITH FENNEL AND LEMON AND HERB RICE
This is a good recipe for our Middle White belly and it also works well with the small roasting joints from the shoulder, leg and belly which come in our Huntsham Special Box and our Summer Box – they will need an extra 10 minutes cooking time.
See Recipes
