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Suckling pig no risk no fun

updated

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Ingredients for 40 servings:

  • 1 suckling pig, ready from the butcher approx. 35 kg
  • 500 g sea salt, coarse
  • 10 onions
  • 1 liter rapeseed oil, good
  • 1 handful of pepper
  • Paprika powder
  • Herbs, of your choice
  • Caraway, ground

Instructions

Working time approx. 1 hour; Rest period approx. 1 day; Cooking/baking time approx. 9 hours; Total time approx. 1 day 10 hours

Make a marinade from the oil, salt, and spices. Quarter the onions. Rub the marinade all over the inside of the belly, add the onions, and seal the joint. Score the skin (careful not to damage the meat) and then rub in the marinade. Wrap the joint in foil and let it soak in for at least a day. Now heat up the grill thoroughly (preferably with beechwood) and begin grilling. Brush with oil every now and then and grill for about 9 hours. Be careful not to drink beer while grilling; 9 hours can feel like a long time.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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