Name: Roast Local Suckling Pig with cider Potatoes, Baked Apple, Braised Cabbage, Smoked Bacon and Herb Juices
Yield: Serves 6
Cuisine: United Kingdom
Ingredients: 1 small onion, chopped; 350 g / 12 oz each shoulder, belly and leg from a suckling pig, together with 1 best end (ask the butcher to give you all the bones and trimmings for stock); 2 celery stalks, chopped; 1 carrot, chopped; 4 garlic cloves, chopped; 5 sprigs of sage; a little olive oil; 5 sprigs of thyme; 4 black peppercorns; 5 shallots, finely chopped; 4 tomatoes, blanched, skinned, deseeded and coarsely chopped; 500 ml / 18 fl oz apple juice; 50 g / 2 oz shallots, chopped; 100 g / 3½ oz smoked bacon, blanched and chopped; 1 litre / 1¾ pints veal stock; 6 large baking potatoes, peeled and cut into slices 2.5 cm / 1 inch thick; 175 g / 6 oz sultana and apple chutney; 115 g / 4 oz caster sugar; 50 g / 2 oz butter; 450 g / 1 lb cabbage, separated; a little oil; 1 litre / 1¾ pints chicken stock; 4 Granny Smith apples, topped and tailed; salt and freshly ground black pepper; 5 sprigs of tarragon, finely chopped; 1 litre / 1¾ pints sweet cider

Preparation info

Serves
6

Difficulty
Medium

Appears in

Rhubarb and Black Pudding

By Paul Heathcote and Matthew Fort

Published 1998

About

Ingredients

350 g / 12 oz each shoulder, belly and leg from a suckling pig, together with 1 best end (ask the butcher to give you all the bones and trimmings for stock)

Method

Preheat the oven to 220°C/425°F/gas 7. Remove the bone and any sinew from the shoulder. Chine the best end, leaving 6 bones. Cut the meat from the belly pork and trim to neaten. Remove the bone from leg and remove any sinew. (You can ask your butcher to do all this for you.)
Make the pork stock: roast the b