Suckling Pig Loin
A suckling pig is a piglet fed on its mothers milk and slaughter between two and six weeks old. This gives its pale meat colour and tender meat. Here is a simple recipe of mine. I got this delicious cut from the wicked italian butchers called A C Butchery in Sydney. Well worth a look if your ever near.
ingredients
1kg suckling pig loin
3 lemons
extra vigin olive oil
sea salt, maldon or cornish
Pepper
Rosemary
Method
Pour boiling water over the rind. Pat dry and score the skin in a lovely striped direction with a very sharp knife. Preheat the oven to 200c. Cut the lemons, add to a little olive oil and rub into the meat of the loin, not the rind. Make a dry mix of the pepper,salt and rosemary in a bowl mix well and rub into the scored rind. Line a roasting tray with tin foil and place the loin onto the tray, chuck into the oven and keep an eye on the loin for the crackling, turn down the heat to 180c after about 10ish mins and roast for 30mins per 450-500g (1lb) + 30mins make sure the internal temp is 75-80c. Eat with your choice of roasted veg and remember your the chef so you get the most crackling!
