Roasted Suckling Pig

AuthorAlyssa Saltzman
RatingDifficultyIntermediate

Porchetta is a savoury, fatty, and moist boneless pork roast of Italian culinary tradition

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Yields10 Servings
Prep Time50 minsCook Time2 hrsTotal Time2 hrs 50 mins

Ingredients
 1 suckling pig
 2 ½ tsp salt per lb of pig
 black pepper
 crushed red pepper
 5 tbsp fennel pollen
 ¾ cup fennel grass or fresh dill
 5 cloves of garlic
 3 tbsp lard
 gliblets from the pig
 3 tbsp white wine

Directions
1

Season the suckling pig one day before cooking.

2

Wash the suckling pig and dry with a towel.

3

Chop the garlic

4

In a bowl, mix together the chopped garlic, fennel grass, black pepper, chili pepper and fennel flower.

5

Rub this dry mixture all over the roast, inside as well as the outside skin.

6

Make a cut near the legs and rub the seasoning into each cut.

7

Into the cavity, place the pork giblets and the white wine

8

Using butchers twine or kitchen string, close up the pig.

9

Rub the outside of the suckling pig with the lard.

10

Preheat the oven to 500F (260C)

11

Place the roast in the oven and roast for about an hour or until the skin has turned golden brown.

12

Cover the roast with foil and lower the heat to 420F (215C)

13

Continue roasting for about 2 hours

14

When the roast is done, remove the foil, increase the heat again to 500F (260C) to fully brown the skin for about 30 minutes.

Ingredients

Ingredients
 1 suckling pig
 2 ½ tsp salt per lb of pig
 black pepper
 crushed red pepper
 5 tbsp fennel pollen
 ¾ cup fennel grass or fresh dill
 5 cloves of garlic
 3 tbsp lard
 gliblets from the pig
 3 tbsp white wine

Directions

Directions
1

Season the suckling pig one day before cooking.

2

Wash the suckling pig and dry with a towel.

3

Chop the garlic

4

In a bowl, mix together the chopped garlic, fennel grass, black pepper, chili pepper and fennel flower.

5

Rub this dry mixture all over the roast, inside as well as the outside skin.

6

Make a cut near the legs and rub the seasoning into each cut.

7

Into the cavity, place the pork giblets and the white wine

8

Using butchers twine or kitchen string, close up the pig.

9

Rub the outside of the suckling pig with the lard.

10

Preheat the oven to 500F (260C)

11

Place the roast in the oven and roast for about an hour or until the skin has turned golden brown.

12

Cover the roast with foil and lower the heat to 420F (215C)

13

Continue roasting for about 2 hours

14

When the roast is done, remove the foil, increase the heat again to 500F (260C) to fully brown the skin for about 30 minutes.

Roasted Suckling Pig