Roast Suckling Pig

Name: Roast Suckling Pig
Ingredients: 1 suckling pig, about 14½ pounds / 6.5 kg, kidneys reserved; 1 suckling pig, about 14½ pounds / 6.5 kg, kidneys reserved; ¼ cup / 1¼ ounces / 35 g Spiced Seasoning Salt; 2 tablespoons lard or duck fat; 2 tablespoons lard or duck fat; 2 large red onions, halved and sliced; 20 large sage leaves; 2 cups / 500 ml red wine; 4½ ounces / 125 g day-old bread, cut into ¼-inch / 6-mm dice; 2 cloves garlic, chopped; Coarse sea salt and freshly ground black pepper; Coarse sea salt and freshly ground black pepper; 2 to 3 tablespoons olive oil; ½ cup / 125 ml Court Bouillon or Poultry Stock; ½ cup / 125 ml Court Bouillon or Poultry Stock

Preparation info

Serves
12

Difficulty
Easy

Appears in

Odd Bits

By Jennifer McLagan

Published 2011

About

Even without an apple stuffed in its mouth, trumpets to bring it to the table, or a carol to sing, this pig makes an impressive entrance. Serve with braised bitter greens like broccoli rabe.

Ingredients

1 suckling pig, about 14½ pounds / 6.5 kg, kidneys reserved

Main course

Method

The day before roasting, prepare the pig using the seasoning salt.

In a large frying pan with a lid, melt the fat over medium heat and add the onions and 8 of the sage leaves. Cook, stirring, for 5 minutes, then reduce the heat to low and cover. Continue to cook until the onions are soft, then uncover and pour in 1½ cups / 375 ml of the wine, increase the heat and bring to a boil, and c