Roasted Boneless Suckling Pig

1h 40 mins

8 people

Prep Time

10 mins

Cook Time

1h 30 mins

Total Time

1h 40 mins

This recipe is very easy to make and the result is a very tasty Sunday roast dinner or alternative Christmas main course. The boneless suckling pig is made from a joint of rolled loin and belly, ready to roast. The belly provides flavour to the loin, by basting it with its fat content, keeping the meat moist. I tend to keep this dish very simple when serving it. I like it with some roasted potatoes, caramelised carrots, some greens and a Yorkshire pudding! The secret to a perfect crispy crackling is to start and finish the cooking process on a high heat so that the skin starts to crisp up quicker and finishes the same way. Be careful not to cook the suckling pig on a high heat or it will dry.

Ingredients
Method

2.5Kg boneless suckling pig
Olive oil
Sea salt
1 garlic bulb
1 carrot, roughly chopped
1 onion, peeled and roughly chopped
2 sticks of celery, roughly chopped
1 leek, roughly chopped
300ml water or chicken stock

Pre-heat your oven to 220°C/425°F/Gas Mark 7 for 30 minutes.
Cut the garlic bulb in half around its diameter and lightly rub the skin of the boneless suckling pig.
Place the suckling pig in a large roasting tin with the garlic and chopped vegetables, drizzle some good quality extra virgin olive oil and season with sea salt.
Roast the joint for 20 minutes at 220°C to get the skin of the piglet going, turn the heat down to 180°C/350°F/Gas Mark 4 and roast for a further 50 minutes. Keep an eye on the garlic to make sure it does not burn. Increase the oven temperature to 220°C once again, remove the garlic, keeping it warm and roast for a final 25 to 30 minutes or until the skin is golden brown and crispy.
Remove the piglet from the oven and take it out of the roasting tin onto a serving platter with the garlic. Drain the excess oil from the roasting tin, keeping the roasted vegetables inside and pour about 300ml of water or chicken stock into the roasting tin and return to the stove to deglaze the bottom of the pan with the liquid and make the sauce. Use a whisk to scrape all the caramelisation from the pan. Bring to gravy to the boil and simmer for 3 to 4 minutes, pass through a fine sieve and serve with the roasted boneless suckling pig.

Ingredients

2.5Kg boneless suckling pig
Olive oil
Sea salt
1 garlic bulb
1 carrot, roughly chopped
1 onion, peeled and roughly chopped
2 sticks of celery, roughly chopped
1 leek, roughly chopped
300ml water or chicken stock

Method

Pre-heat your oven to 220°C/425°F/Gas Mark 7 for 30 minutes.
Cut the garlic bulb in half around its diameter and lightly rub the skin of the boneless suckling pig.
Place the suckling pig in a large roasting tin with the garlic and chopped vegetables, drizzle some good quality extra virgin olive oil and season with sea salt.
Roast the joint for 20 minutes at 220°C to get the skin of the piglet going, turn the heat down to 180°C/350°F/Gas Mark 4 and roast for a further 50 minutes. Keep an eye on the garlic to make sure it does not burn. Increase the oven temperature to 220°C once again, remove the garlic, keeping it warm and roast for a final 25 to 30 minutes or until the skin is golden brown and crispy.
Remove the piglet from the oven and take it out of the roasting tin onto a serving platter with the garlic. Drain the excess oil from the roasting tin, keeping the roasted vegetables inside and pour about 300ml of water or chicken stock into the roasting tin and return to the stove to deglaze the bottom of the pan with the liquid and make the sauce. Use a whisk to scrape all the caramelisation from the pan. Bring to gravy to the boil and simmer for 3 to 4 minutes, pass through a fine sieve and serve with the roasted boneless suckling pig.

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Javier De La Hormaza

Javier is a Basque born, trained chef and hospitality professional, owner of Basco Fine Foods, a Spanish food and drink importer based in Yorkshire. He regularly runs client food and drink events around the country and he is a course tutor at Hartingtons of Bakewell cookery school. Javier's passion lies on bringing quality Spanish ingredients and recipes to as many people as possible.

Twitter: @bascofinefoods
Instagram: @mrbasco