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French · Main
Roast Suckling Pig
A whole suckling pig flavoured inside with herbs, spices and softened celery and onion rather than stuffed, roasted hot then moderate and lacquered with a honey, soy and mustard glaze until the skin is deep brown and crackling.
- YieldServes 4
- Hands-on1 h 40 min
- Total5 h 55 min
- Difficulty
Ingredients
Pig
- 2.4 kgsuckling pig, cleaned, dried and ready to roast
Inside seasoning
- 1 tspsalt
- ¼ tspdried sage
- ¼ tspdried thyme
- 2½allspice berries or cloves
- 2½black peppercorns
- 80 gcelery, chopped
- 120 gonions, chopped
- 20 gunsalted butter
- ¼ tspsalt, for the vegetables
Roasting
- 50 mllight olive oil or neutral oil, for basting
- 50 gcarrots, sliced
- 45 gonions, sliced
- 1 clovegarlic, whole, unpeeled
Glaze
- 10 gdry mustard powder
- 25 mlsoy sauce
- 25 mlhoney
- 20 mlwater
- 10 mlWorcestershire sauce
Sauce
- 190 mlbeef bouillon
- 95 mlport, red wine or dry white vermouthoptional
To present
- ½shiny red appleoptional
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