Healthy Eating

After fresh ideas for meals that are healthy but still pack a flavour punch? We've got salads and vegetable-packed bowls to soups and light desserts.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 24th July, 2017 and receive 6 issues for only $35!

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Roast suckling pig with walnut and apple stuffing


You'll need

1 7.5kg suckling pig, halved widthways (see note) 2 tbsp sea salt 125 ml (½ cup) extra-virgin olive oil 3 cloves of garlic, thinly sliced 1 bunch rosemary 1 apple 1 bunch watercress, leaves picked, to serve   Walnut and apple stuffing 150 gm butter 2 onions, thinly sliced 3 leeks, white part only, thinly sliced 2 (350 gm) apples, peeled, deseeded, halved and cut into small segments 100 gm shelled walnuts, roughly chopped 2 tbsp fresh thyme leaves 2 fresh bay leaves 100 gm pancetta, finely diced 140 gm (2 cups) coarse fresh breadcrumbs 1 orange, finely grated rind and juice only 1 lemon, finely grated rind and juice only 2 eggs, lightly beaten

Method

  • 01
  • 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.
  • 02
  • 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.


At A Glance

  • Serves 20 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

  • Serves 20 people

Featured in

Nov 2007

You might also like...

Easter lunch recipes

recipes

Christmas pudding ice-cream

Cupcake recipes

recipes

Raspberry and Mint Mojito

Thomas Keller's sandwich recipes

recipes

Neil Perry: Prawn cocktail

Grilling recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Neil Perry's Spice Temple recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Pickle and preserve recipes

recipes

Serge Dansereau: Homemade lemonade

15 (shameless) chocolate recipes

recipes

Serge Danserau: Duck confit and potato terrine

Sexy salad recipes

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×