Name: Charles Ashbridge’s Gloucester Old Spot Suckling Pig Loin with a Black Pudding Bundle, Ampleforth Apples, Mulled Cider Juices and Garden Sage “Soubise”
Prep time: 1 h
Cook time: 1 h
Total time: 2 h
Yield: Serves eight
Cuisine: United Kingdom
Ingredients: 2 cinnamon sticks/bark or a pinch of ground cinnamon; 10 g caul fat; ½ lemon; 250 ml dry cider; vegetable oil; 4 × local orchard eating apples; 150 ml whipping cream; 1 litre veal stock; 1 star anise; 100 g pork sausagemeat; 1 × loin boned and rolled Gloucester Old Spot suckling pig or similar (approx 2 kg in weight); 30 g black pudding; 25 g chopped garden sage; 1 peeled and finely diced white onion; 5 g unsalted butter

Preparation info

Serves
eight

Difficulty
Medium
Ready in
2 hr

Appears in

Black Pudding & Foie Gras

By Andrew Pern

Published 2008

About

You can’t beat the crisp golden crackling of roast pig, even nicer if it’s from tender suckling pig, We serve this with a little bundle or ‘faggot’ of black pudding, with spiced, fruity cider sauce. In the depth of autumn, it’s a perfect late Sunday lunch meal in front of the fire with a glass or two of dry cider.

Ingredients

1 × loin boned and rolled Gloucester Old Spot suckling pig or similar (approx 2 kg in weight)

Method

Pre-heat oven to 180°C/gas mark 4. Brush the loin with vegetable oil and sprinkle liberally with salt. Place in a roasting tray and cook for approx 35 to 40 m