Roast this portion of the suckling pig over tempered coals. Alternatively, this will cook beautifully in an oven low and slow. When cooked perfectly, this piglet will deliver you the most incredible crispy, crunchy crackling and soft, succulent meat.
- 1 Vic's Suckling Pig Quarter
- 150ml oil
- Remove the suckling shoulder from the fridge and cover with salt and let it sit outside the fridge for one hour to come to room temperature.
- Once the shoulder has come to room temperature, wipe off the layer of salt and with a paper towel and place in a pre- heated oven at 245°C for 30 minutes. Turn the oven down to 130°C and cook for a further 15 minutes until meat is tender and crackling is ready.
- Rest for 10 minutes and carve into large chunks.