"Suckling pig is a real special-occasion dish," says Alistair Wise, "and not a bad substitute for cooking a pig in a pit. We cooked ours in a wood-fired oven with a few chunks of hickory slowly smoking on the side, which imparts a beautiful flavour to the meat and pan juices. You can replicate this at home using chips in a pan in the oven, although they won't smoke very long. Injecting the pig with apple juice helps keep the meat juicy, and the mop sauce cuts through the rich pig fat."
Note Hickory and mesquite woodchips are available from select barbecue shops. Tasmanian pepperberries are available from Simon Johnson and Herbie's Spices; otherwise substitute whole black peppercorns.