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:
Suckling Pig:
De boned suckling pig
Stuffing:
course breadcrumbs
minced raw onion
finely chopped fresh sage
minced garlic
minced pork
black pepper
salt
honey
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.
