Five-spice Roasted Suckling Pig with Steamed Garlic Eggplant

To make this, you will need to order your pig from your butcher a few days in advance; while you’re at it, ask your butcher to split the pig in half for you. Any leftovers can be sliced and used in salads or stir-fries, and the crispy ears should be fought over! I love to serve it with this luscious steamed garlic eggplant as the tangy flavours contrast so brilliantly with the roasted pork meat, but you could also have it with a refreshing hot and sour salad</