Roasted Suckling Pig
Porcellino arrosto
Serves 12 to 15
For the pig:
1 suckling pig, approximately 8kg
1 celery stick, roughly chopped
1 onion, roughly chopped
1 carrot, roughly chopped
300ml water
100ml olive oil
350ml white wine
Freshly ground pepper
Salt
For the spice and herb paste:
1 tsp star anise, grounded
1 tsp juniper berries, grounded
3 tbsp myrtle leaves, chopped
2 tbsp rosemary, chopped
2 tbsp sage, chopped
3 tbsp flat leaf parsley, chopped
1 red chilli, deseeded and chopped
2 garlic cloves, chopped
200ml olive oil
Ask your butcher to separate the legs from the main carcass and to split the rack in half, trimming the ends.
Preheat the oven to 200°C.
Combine the spices and herbs with some olive oil in a food processor to form a paste.
Place the chopped carrot, celery and onion into a roasting tray. Place the pig, skin side down, on a clean surface and massage the paste into the meat. Place on top of the chopped vegetables, skin side up, and drizzle the skin with olive oil, season with salt and pepper and pour the water into the tray. Cook in the oven for 30 minutes, then turn the oven down to 170°C and continue cooking for an additional 30 to 40 minutes until the pig has formed a crusty crackling and is succulent and cooked through. This can be checked by inserting a skewer into the pork and watching the juices run, which should be clear not bloody.
Remove the pig from the oven and leave to rest for 15 minutes before carving.
Deglaze the tray with white wine, strain into a pot and simmer for a few minutes, removing any impurities. Serve the juices with the suckling pig.
The pig should be cooked through and the skin should be crispy with a golden brown colour.