How to Cook Suckling Pig British Style

How to Cook Suckling Pig British Style

Serves: 10

Preparation time: overnight

Cooking time: 5 hours

Ingredients needed to make Suckling Pig British Style:

  • 1 suckling pig, weighing around 7 kg
  • 1 clementine
  • Few celery stalks, trimmed and chopped into small dices
  • 3 red onions, peeled and quartered
  • 3 carrots, scrubbed and chopped into chunks
  • 2 tbsp all purpose flour
  • 1 recipe English Christmas rub(recipe below)
  • 1 litre chicken stock
  • 200 ml red wine
  • 340 gm marmalade
  • Salt and freshly ground black pepper to taste

For the British Christmas rub:

  • 1 lemon, peeled
  • 1 orange, peeled
  • 4 fresh thyme sprigs, leaves picked
  • 4 fresh rosemary sprigs, leaves picked
  • 4 fresh bay leaves
  • 2 tbsp fennel seeds
  • 1/2 nutmeg
  • One 1’’ cinnamon stick
  • 4 allspice berries
  • 8 tbsp sea salt
  • Salt to taste

Cooking instructions for Suckling Pig British Style:

  • To make the rub, toss the allspice berries, bay leaves, fennel seeds and cinnamon stick into a mortar and sprinkle a pinch of salt into it.
  • Bash them for several minutes, until they grind into a powder, with few chunks of whole spices.
  • Throw in the fresh herb leaves and pound further, along with rest of the measured salt until they form a smooth paste.
  • Grate the nutmeg into it and stir it into the rub.
  • Make 1 cm deep cut around the neck of the suckling pig, using a sharp knife and slash all over the pig, spaced 2 cm apart and deep enough to cut through the fat only.
  • Rub the prepared paste all over the pig and set aside in the fridge overnight to marinate.
  • Next day, warm up your oven to the maximum temperature setting and insert a clementine within its mouth.
  • Wrap the ears and tail with two layers of aluminum foil and place it into a roasting pan.
  • Lower the temperature of the hot oven to 350 degrees F and roast the pig for 4 ½ hours.
  • Scatter the veggies around the pig, after 1 ½ hours of cooking time is over and continue to roast for rest of the specified cooking time.
  • Brush the marmalade all over the surface of the pig and season with ground black pepper generously, about 10 minutes before the cooking time gets over.
  • Pop it back into the oven and complete the roasting.
  • Set aside to until cool enough to handle and transfer it onto a chopping board.
  • Wrap it up loosely with a sheet of aluminum foil and set aside while you cook the gravy.
  • To make the gravy, skim off most of the fat from the pan drippings and tip rest of its contents into a saucepan.
  • Cook it over moderately high heat and whisk in 2 tbsp flour until they blend together to form a smooth sauce.
  • Cook the sauce for a  couple of minutes and mash up the veggies, using a potato masher.
  • Add a splash of red wine, followed by a good lug of chicken stock and give it a nice stir to mix well.
  • Bring the gravy to a simmer and continue to cook likewise until it thickens considerably.
  • Tip it into a fine mesh sieve to strain into a serving bowl.
  • Chop the pork meat into fine shreds and serve alongside a bowl of hot gravy.

 Image credit: Wikimedia Commons

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