You will need to order from your butcher a suckling pig about 8 kgs , the meat must keep its skin intact .
With a very sharp knife , score the skin of the pork in parallel cuts about 1/2 inch apart , make sure you cut down to the underlying layer of fat but not into the meat.
For the marinade you will need to blend together
4 cloves of fresh garlic that have been peeled ,
1 dsp of cardamom seeds
3 large dried chillies including seeds
10 peppercorns
1 dsp of brown sugar
1 tbs of dry mustard
1 tsp of salt.
Rice bran oil
Slowly add enough oil to make a thick paste .
Rub the paste into the cuts of the skin .
Wrap the piglet in cling film with two layers and then straight into the refrigerator for 24 hours .
For the stuffing you will need to place in to a food processor
1 large onion cut into wedges
4 sticks of celery peeled but with leaves on
3 cloves of garlic peeled
1 large egg
1 granny smith apple peeled an cored.
6 cups of breadcrumbs
12 fresh sage leaves
Salt and ground pepper to taste .
The mixture will be coarse and crumbly .
The apple and celery will break down in the cooking and provide necessary moisture ..
Stuff the cavity of the piglet an hour before cooking and then enclose with twine.
Preheat the oven to 230deg C .
Place the piglet on an oven rack with a deep pan below to catch the drippings .
cook for 5 hours .
Every hour turn the piglet , basting it with its drippings and then pouring over a little guiness stout .
Remove the piglet from the oven and allow it to rest for 30 minutes before carving.
Allow the drippings to settle , then drain of the fat .
Deglaze the pan with the remaining guiness stout , cook off the alcohol and reduce the sauce to the preferred consistency , adjust the seasoning .
The piglet can be displayed to guests , but it is easier to carve the whole animal in the kitchen .
Remove the crackling and divide into portions .
slice the stuffing , carve the pork and serve on warmed dishes .
With a very sharp knife , score the skin of the pork in parallel cuts about 1/2 inch apart , make sure you cut down to the underlying layer of fat but not into the meat.
For the marinade you will need to blend together
4 cloves of fresh garlic that have been peeled ,
1 dsp of cardamom seeds
3 large dried chillies including seeds
10 peppercorns
1 dsp of brown sugar
1 tbs of dry mustard
1 tsp of salt.
Rice bran oil
Slowly add enough oil to make a thick paste .
Rub the paste into the cuts of the skin .
Wrap the piglet in cling film with two layers and then straight into the refrigerator for 24 hours .
For the stuffing you will need to place in to a food processor
1 large onion cut into wedges
4 sticks of celery peeled but with leaves on
3 cloves of garlic peeled
1 large egg
1 granny smith apple peeled an cored.
6 cups of breadcrumbs
12 fresh sage leaves
Salt and ground pepper to taste .
The mixture will be coarse and crumbly .
The apple and celery will break down in the cooking and provide necessary moisture ..
Stuff the cavity of the piglet an hour before cooking and then enclose with twine.
Preheat the oven to 230deg C .
Place the piglet on an oven rack with a deep pan below to catch the drippings .
cook for 5 hours .
Every hour turn the piglet , basting it with its drippings and then pouring over a little guiness stout .
Remove the piglet from the oven and allow it to rest for 30 minutes before carving.
Allow the drippings to settle , then drain of the fat .
Deglaze the pan with the remaining guiness stout , cook off the alcohol and reduce the sauce to the preferred consistency , adjust the seasoning .
The piglet can be displayed to guests , but it is easier to carve the whole animal in the kitchen .
Remove the crackling and divide into portions .
slice the stuffing , carve the pork and serve on warmed dishes .
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