17.5kg suckling pig, halved widthways (see note)2 tbspsea salt125 ml (½ cup) extra-virgin olive oil3cloves of garlic, thinly sliced1 bunchrosemary1apple1 bunchwatercress, leaves picked, to serveWalnut and apple stuffing150 gmbutter2onions, thinly sliced3leeks, white part only, thinly sliced2 (350 gm) apples, peeled, deseeded, halved and cut into small segments100 gmshelled walnuts, roughly chopped2 tbspfresh thyme leaves2fresh bay leaves100 gmpancetta, finely diced140 gm (2 cups) coarse fresh breadcrumbs1orange, finely grated rind and juice only1lemon, finely grated rind and juice only2eggs, lightly beaten
For walnut and apple stuffing, melt butter in a saucepan over low heat and sauté onion and leek for 15 minutes or until soft. Transfer to a large bowl and allow to cool for 5 minutes. Add remaining ingredients, season to taste with sea salt and freshly ground black pepper and combine well. Spoon mixture into a 11cm x 30cm (7-cup capacity) terrine mould, cover with lid and set aside.
Preheat oven to 220C. Place suckling pig in a roasting pan. Combine sea salt and olive oil and spoon mixture all over pig, rubbing over skin for 3-5 minutes. Using a sharp knife, score top of pig and insert garlic slices and sprigs of rosemary into slits. Place a 10cm-long piece of wood vertically in the pig’s mouth (see note) and roast for 1 hour, then reduce temperature to 200C. At this stage, cover pig’s ears, snout and tail with foil to prevent burning, place stuffing in oven and roast pig for another 30 minutes or until skin is crisp and meat is cooked through. Remove stuffing from oven and keep warm. Remove pig from oven, transfer to a large platter, cover with a clean tea towel and rest for 15-20 minutes. Remove wood from mouth and replace with the apple. Serve sliced with stuffing, watercress and vegetables, salads, pickled onions, apple and rosemary jelly and condiments.
Note Suckling pig is available from select
butchers. It will need to be ordered ahead. The piece of wood used
to prop open the mouth of the pig aids in its presentation,
allowing room for the apple at serving stage.