Roast suckling pig

AT A GLANCE

  • Serves 6 people

  • 2 legs suckling pig
  • 4 cloves garlic
  • 2 tbsp rosemary leaves
  • To serve: mixed leaf salad
01   Score the pig skin, preferably with a Stanley knife so you can set the depth of the cut. Rub with pepper and salt. Pound garlic and rosemary using a mortar and pestle and rub into skin. Roast at 180C for about 2 hours. If the skin is not sufficiently crackled, remove and finish it under the grill. Serve with a mixed leaf salad (preferably soil-grown leaves such as radicchio, cos, rocket, sorrel or watercress) and a vinaigrette made with apple cider vinegar.

Recipe:

HUGH WENNERBOM

Photography:

WILLIAM MEPPEM

Styling:

EMMA KNOWLES

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