Suckling pig

Suckling pig



For the BBQ Sauce

  • 15g Groundnut or grapeseed oil
  • 3 Cloves of garlic, peeled and finely chopped
  • 1 Banana shallot, peeled and finely chopped
  • tsp Ground ginger
  • tsp Powdered allspice
  • tsp Mustard powder
  • tsp Cayenne pepper
  • tsp Smoked paprika
  • 210g Tomato passata
  • 100g Cider vinegar
  • 120g Demerara sugar
  • 1 tbsp Worcestershire sauce
  • 1 tbsp Golden syrup
  • tsp Salt
  • tsp Black pepper

For the Suckling Pig

  • 1 8Kg Suckling Pig
  • 3 Kg Rock Salt


BBQ Sauce

Heat the oil in a saucepan over a medium heat. Add the garlic and shallot and sweat until soft (approximately 7 minutes). Add the dry spices, and continue to cook for 2 minutes, stirring to incorporate them. Add the rest of the ingredients and cook for 20 minutes. Pour the contents of the saucepan into a blender and blitz for 30 seconds until smooth. Pass through a fine sieve and allow to cool. Keep in an airtight container in the fridge until needed.

Suckling Pig

Dry the skin of the pig. Using a sharp knife, lightly score the skin in a cross hatch direction. Using some of the salt, massage the skin of the pig ensuring that it is covered in salt. Place some of the salt on the bottom of a large container. Place the pig on top and place the remainder of the salt on top to cover. Allow to stand for 2 hours. After the time has elapsed, remove the pig from the salt and scrub off the excess salt. Dry the skin with kitchen towels and place in the fridge overnight. Set up the bbq by filling the tray with charcoal and igniting it. In the meantime, rub vegetable oil on the surface of the pig. Place the pig on the middle setting of the rotisserie function and allow to rotate for 1 hour. Move the rotisserie to its highest setting and continue to rotate for approximately 3 to 3.5 hours while topping up the charcoal as necessary, making sure the heat is evenly distributed. Lower the pig in the rotisserie back to the middle setting for the last 30 min of cooking.