Chef Rob Owen Brown served the Suckling Pig to locals at The Hinchliffe Arms Country Pub and Restaurant, Cragg Vale, Hebden Bridge, West Yorkshire. The piglets came from a farm within sight of the pub, from a farmer named Dale….
Ingredients
- 1 8kg (approx) de boned suckling pig
- Stuffing:
- 1 kg course breadcrumbs
- 1 kg minced raw onion
- 50 g finely chopped fresh sage
- 100 g minced garlic
- 1 kg minced pork
- 2 teaspoon black pepper
- 2 teaspoon salt
- 200 ml honey
Servings:
Instructions
- Get your butcher to tunnel bone the pig from the inside without piercing the skin.
- For the stuffing:
- Combine all of the ingredients in a bowl and work to a soft paste, you may need to add a little water. to get consistency that will just hold its shape.
- For the Piglet:
- Stuff the leg and chest cavities and stitch up the piglets bell using butchers string.
- Place the piglet in a tray on a nest of roots, onions and potatoes..
- Add enough water to cover the base of the tray.
- Cover the ears and snout with foil.
- Roast at 150 for three hours.
- Remove from the oven,
- Brush the piglet with the juice from the tray.
- Dust with a little salt.
- Roast for a further 1 hour at 160.
- Keep a careful watch that it doesn't burn..
- Remove from the oven.
- Brush with tray juice and honey.
- Rest the piglet for 15 min,,
- Garnish with apples and figs
- Serve with parsnips, carrots and seasonal vegetables.
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