Christmas roast suckling pig

Name: Christmas roast suckling pig
Yield: many!
Cuisine: British
Ingredients: 1 small suckling pig 6-7 kg; 1 can pineapple juice; Salt - pepper - oregano - thyme; Garlic (optional); Mustard; Lemon juice (as much as you would like); Lemon tree leaves (optional)

Cookpad Greece @cook_8238176

Greece

Impressive, delicious and with a crispy skin.

Recipe by ΒΑΡΒΙ

Impressive, delicious and with a crispy skin.

Recipe by ΒΑΡΒΙ

Cookpad Greece @cook_8238176

Greece

Impressive, delicious and with a crispy skin.

Recipe by ΒΑΡΒΙ

Impressive, delicious and with a crispy skin.

Recipe by ΒΑΡΒΙ

Saved

Ingredients

many!

1small suckling pig 6-7 kg
1 canpineapple juice
Salt - pepper - oregano - thyme
Garlic (optional)
Mustard
Lemon juice (as much as you would like)
Lemon tree leaves (optional)

Saved

Steps

1

Wash the piglet. Wipe it well. Use a small knife to make holes in different parts of its body and insert garlic pieces.
2

Coat the pork with lemon, salt, pepper, thyme, oregano and mustard and especially within its belly.
3

Place it in a baking dish and pour over it the pineapple juice.
4

Preheat the oven to 140°C and bake for 4-5 hours. Using a spoon, take broth from the baking dish and pour it over the meat regularly so as for its skin to become crispy.
5

In 2 ½ hours time, turn the meat until it is golden brown from both sides.
6

When cooked, keep it warm and you may serve it on a large platter, on lemon tree leaves.