John Myers
Ingredients for 5 servings:
- 1 ½ kg suckling pig (roast suckling pig) with rind from the shoulder or boneless leg
- 1 ½ kg salt, coarse
- Mustard, medium hot
- black pepper, freshly ground
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 2 hours 15 minutes; Total time approx. 2 hours 35 minutes
Score the rind in a diamond shape with a sharp knife, or have a butcher do it for you. Wash the roast and pat dry. Preheat the oven to 160 degrees Celsius (fan). Line a baking tray with a sheet of baking paper and spread the salt slightly wider than the roast. Place the roast, rind on the bed of salt. Rub the meat side down with pepper and spread with mustard. Turn the roast over and rub the rind with pepper and spread with mustard. Roast on the middle rack for 2 hours, then turn on the grill for 15 minutes. This will give the crust a nice crispy crust. Serve with salad and bread, or with spaetzle, dumplings, pasta, vegetables, and sauce.
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