Suckling Pig

Preparation Time	Allow 15 Minutes
Servings	6
Cooking Time	Allow 2 hours and 30 minutes
Pre Heat Oven	175°C

ingredients

• 1 pork shoulder

• 40gm sea salt

• Extra virgin olive oil

• Rosemary sprigs

Pinzimonio

• 1 carrot

• 2 baby fennel bulbs

• 2 tender celery sticks

• Juice of one lemon

• ¼ cup olive oil

• Sea salt and pepper

Sucking Pig

1 pork shoulder
40gm sea salt
Extra virgin olive oil
Rosemary sprigs

Pinzimonio

1 carrot
2 baby fennel bulbs
2 tender celery sticks
Juice of one lemon
¼ cup olive oil
Sea salt and pepper

method

Place pork shoulder skin side up

in a lightly oiled, large roasting

dish. Drizzle oilve oil liberally over

skin and rub in well then cover

generously with sea salt and

thoroughly press into the skin.

Leave for 15 minutes or until skin

becomes moist.

Roast suckling pig on the lowest

oven shelf at 150°C (mode 7) for

about 2 hours or until skin starts to

come away from the top of meat

and becomes crisp. Remove from

oven and brush away salt before

crisping for approx 10-15mins

at 220°C (mode 6). Transfer the

suckling pig to a large chopping

board. Cover loosely with foil

and stand for 15 minutes before

cutting into large pieces.

Serve suckling pig with sprigs of

rosemary and pinzimonio.

For the pinzimonio

(Tuscan raw vegetables).

Cut all vegetables into batons.

Dress with olive oil and lemon

juice. Season to taste with sea salt

and black pepper.

Place pork shoulder skin side up in a lightly oiled, large roasting dish. Drizzle oilve oil liberally over skin and rub in well then cover generously with sea salt and thoroughly press into the skin.Leave for 15 minutes or until skin becomes moist.

Roast suckling pig on the lowest oven shelf at 150°C (mode 7) for about 2 hours or until skin starts to come away from the top of meat and becomes crisp. Remove from oven and brush away salt before crisping for approx 10-15 minutes at 220°C (mode 6).

Transfer the suckling pig to a large chopping board. Cover loosely with foil and stand for 15 minutes before cutting into large pieces.

Serve suckling pig with sprigs of rosemary and pinzimonio.

For the pinzimonio (Tuscan raw vegetables). Cut all vegetables into batons.Dress with olive oil and lemon juice. Season to taste with sea salt and black pepper.

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