Whole Suckling Pig Recipe
Stuffed with sweet sausage, pork belly, confit garlic, roasted tomatoes & fresh herbs. Served with Garlic-herb and Taleggio Polenta, Roasted Brussels Sprouts with Pancetta, Duck Fat Roasted Potatoes
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Ingredients
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Whole Suckling Pig
Garlic-Herb and Taleggio Polenta
Roasted Brussels Sprouts with Pancetta
Duck Fat Roasted Potatoes
Method
Whole Suckling Pig
- 1
Prepare the Pig
Preheat your oven to 400°F (200°C). Rinse the suckling pig under cold water and pat dry with paper towels.
- 2
Stuffing the Pig
In a bowl, mix the sweet sausage, diced pork belly, confit garlic, roasted tomatoes, and chopped fresh herbs. Season with salt and black pepper.
- 3
Fill the Pig
Carefully stuff the cavity of the pig with the sausage mixture, ensuring it's evenly packed.
- 4
Roasting
Place the pig in a roasting pan and roast for about 4-5 hours, or until the internal temperature reaches 160°F (70°C). Baste the pig every hour with its juices.
- 5
Resting
Once cooked, let the pig rest for at least 30 minutes before carving.
Garlic-Herb and Taleggio Polenta
- 6
Boil Water
In a large pot, bring the water to a boil and add salt.
- 7
Add Polenta
Slowly whisk in the polenta, stirring constantly to prevent lumps.
- 8
Cook Polenta
Reduce the heat to low and cook for about 30 minutes, stirring frequently until thickened.
- 9
Add Cheese and Herbs
Stir in the Taleggio cheese, minced garlic, and fresh herbs until melted and creamy. Season with black pepper.
Roasted Brussels Sprouts with Pancetta
- 10
Preheat Oven
Preheat your oven to 400°F (200°C).
- 11
Prepare Brussels Sprouts
Trim and halve the Brussels sprouts, then toss them with olive oil, salt, and black pepper.
- 12
Add Pancetta
Spread the Brussels sprouts on a baking sheet and scatter diced pancetta over the top.
- 13
Roast
Roast in the oven for 25-30 minutes, or until the Brussels sprouts are crispy and browned.
Duck Fat Roasted Potatoes
- 14
Preheat Oven
Preheat your oven to 425°F (220°C).
- 15
Prepare Potatoes
Wash the baby potatoes and cut them in half. Toss with duck fat, salt, black pepper, and chopped rosemary.
- 16
Roast Potatoes
Spread the potatoes in a single layer on a baking sheet and roast for 30-35 minutes, or until golden and crispy.
