Suckling pig with Potatoes and Rocket
User Reviews
4.9
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Prep Time
20 mins
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Cook Time
2 hrs
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Total Time
2 hrs 20 mins
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Servings
4 servings
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Course
Main Course
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Cuisine
Italian
Suckling pig with Potatoes and Rocket
Description
The recipe begins by drying the suckling pig's skin thoroughly to promote crispness, then puncturing it to help render fat and apply olive oil and salt for flavor and texture. The pig is laid skin-side up in a roasting dish and slowly roasted for 90 minutes without disturbance, achieving a golden, crispy exterior.
Potatoes, peeled and chopped, are tossed with olive oil, chopped fresh rosemary, salt, and black pepper, then roasted separately for around 50 minutes, beginning partway through the pig's cooking time. The robust herb flavor and crispy edges complement the rich pork.
After roasting, the pig is rested briefly before carving, allowing juices to redistribute. The dish is served with fresh rocket, whose peppery bite contrasts the rich meat and starchy potatoes, rounding out the meal with a fresh element.
Ingredients
- 1/2 suckling pig *One suckling pig normally weighs between 5-6 kilos (11-13 lbs) so half should be sufficient otherwise cook a whole one and use the leftovers for salads or sandwiches*
- 1 kilogram potato Spunta variety preferred, use King Edwards alternatively
- rocket handful
- 2 prigs rosemary fresh, finely chopped
- olive oil virgin
- black pepper
Instructions
- Preheat the oven to 200 degrees Celsius (390 Fahrenheit).
- Try to absorb some of the moisture from the suckling pig by dabbing it all over using a kitchen cloth or kitchen roll (this will make the skin crispier).
- Puncture the skin all over with either a skewer or the tip of a sharp knife then rub the skin with some olive oil and salt.
- Use a roasting dish large enough to accommodate the suckling pig lying flat down and line this down with parchment paper.
- Lay the suckling pig in the dish skin side up.
- Put the dish in the oven and leave to cook for 90 minutes and do not be tempted to turn it or touch it at all!
- In the mean time peel the potatoes and chop into small chunks, add them to a roasting dish and toss with olive oil, finely chopped rosemary and lots of salt and pepper – these need to be cooked for approximately 50 minutes so put them in the oven for a good 40 minutes before you need to take the suckling pig out.
- When the suckling pig is ready take it out of the oven and try to rest it for at least 10 minutes so that the skin can crisp up more. Test for seasoning.
- Take the potatoes out of the oven and cut the suckling pig into the required amount of portions.
- Dress the plate with a handful of rocket then add the suckling pig and potatoes and serve.
- Enjoy!
Notes
User Reviews
Overall Rating
4.9
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