Suckling Pig



I prefer to cook the whole suckling pig on the bone and remove the joints once it’s cooked. To do this, you will need a large oven (if not, ask your butcher to portion the pig for you). Crack the spine of the pig so that it lies flat. Rub the salt into the pig skin, leave for 2 hours and then rub off gently. Preheat the oven to 160°C (315°F) and cook for about 1 hour 30 minutes to 2 hours, or until the meat is soft. About 15 minutes before the end of cooking, increase the heat to 190°C (375°F) to crisp the skin. Once cooked, splash the meat side with vinegar before slicing.