This is the best suckling pig recipe I’ve made. The crackling is super-crunchy, the meat just falls apart and the prep work is minimal. There is no need to score or puncture holes in the skin. The day before, the suckling pig is poached in the oven for 3 hours in a bed of vegetables, aromatic herbs, wine and stock until the meat is soft and tender. The cooked suckling pig is then sandwiched between two baking trays with some weights on top, pressing the meat down and kept in the fridge overnight. The next day you only need to light your barbecue, brush the suckling pig with oil and cook for about 10 minutes on each side or until crispy. My search is over for the perfect suckling pig recipe.
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