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