How to Cook a Suckling Pig

Ingredients

• Suckling pig (about 4-6kgs)
• Salt
• Black pepper (1-2 teaspoons, freshly ground)
• Olive oil (1/4 cup)
• Garlic (6 cloves, minced)
• Rosemary (2-3 tablespoons, chopped)
• Thyme (2 tablespoons, chopped)
• Lemon (2, cut into wedges)
• Onion (2, quartered)
• Carrots (4, cut into chunks)
• Celery (4 stalks, cut into chunks)
• White wine (1-2 cups, optional for basting and deglazing)
• Chicken or vegetable stock (1-2 cups)

Method

Step 1: Preparation

Thaw the Pig: If using a frozen suckling pig, ensure it is fully thawed in the refrigerator for several days before cooking.

Clean the Pig: Rinse the pig inside and out under cold water. Pat it dry thoroughly with paper towel.

Step 2: Season the Pig

Rub the inside cavity of the pig with salt and pepper. Stuff the cavity with garlic, rosemary, thyme, and lemon wedges.

Rub the outside of the pig with olive oil. Generously season the entire surface with salt and pepper.

If you prefer, you can marinate the pig overnight in the refrigerator for enhanced flavour.

Step 3: Preheat Oven

Preheat your oven to 175°C.

Step 4: Prepare for Roasting

 Place the pig on a large roasting rack in a deep roasting pan. If the pig does not fit on your roasting rack, make one with vegetables and skewers to keep the pig off the base of the pan.

Arrange the quartered onions, carrots, and celery in the bottom of the roasting pan. These will help flavour the drippings and act as a rack.

Step 5: Roasting

Roast the pig in the preheated oven. The cooking time will depend on the size of the pig. As a general rule, roast at (175°C) for about 15-20 minutes per 500g.

Baste the pig periodically with its own drippings or with a mixture of white wine and broth to keep it moist.

If the skin isn't crisping up, you can increase the oven temperature to 220°C for the last 30 minutes of cooking. Watch carefully to avoid burning.

Step 6: Check Doneness

The pig is done when the internal temperature reaches (71°C) in the thickest part of the meat. The skin should be crispy and golden brown.

You can also check if the meat is tender by trying to pull the shoulder or hind leg away from the body. It should come apart easily.

Step 7: Resting

Once done, remove the pig from the oven and let it rest for about 30 minutes before carving. This allows the juices to redistribute throughout the meat. 

Step 8: Resting

Once done, remove the pig from the oven and let it rest for about 30 minutes before carving. This allows the juices to redistribute throughout the meat.

Carving and Serving:

Carve the pig into sections: start with the legs and shoulders, then move to the loin and belly. The skin should be crispy and easy to cut into pieces.

Serve with your choice of sides, such as roasted vegetables, rice, or fresh salads.

Tips:

Crispy Skin: Ensure the skin is thoroughly dried before roasting to get the best crackling. You can also score the skin lightly with a sharp knife to help it crisp up.

Flavour Variations: You can experiment with different herbs and spices for marinating the pig, such as paprika, cumin, or chili flakes for a different flavour profile.