Oven-roasted Suckling Pig with Scented Apple Sauce

Porcetto (pronounced por-chet-o) is a suckling pig, no larger than 10 kg. A classic Sardinian dish, this was on the menu of my first restaurant, Cala Luna, where I only cooked a few traditional dishes. While it’s sometimes served with a drizzle of bitter honey, apple sauce isn’t a traditional accompaniment, but I served it this way at Cala Luna due to popular demand. At Pilu at Freshwater, where it has become my most popular dish, I serve it with pickled apple slices, orange mustard