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    Spanish
    00:10:00
    01:30:00
    01:40:00
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    Roasted Boneless Suckling Pig

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    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.

    Total Time 1h 40 mins
    Serves 8 people
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    Chef's Profile

    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

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