Chef's Recipes

Roast suckling pig

A recipe from Australian Gourmet Traveller for roast suckling pig with garlic and rosemary, served with a mixed leaf salad.

By Hugh Wennerbom
  • 10 mins preparation
  • 2 hrs cooking
  • Serves 6
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Roast suckling pig


  • 2 legs suckling pig
  • 4 cloves garlic
  • 2 tbsp rosemary leaves
  • To serve: mixed leaf salad


  • 1
    Score the pig skin, preferably with a Stanley knife so you can set the depth of the cut. Rub with pepper and salt. Pound garlic and rosemary using a mortar and pestle and rub into skin. Roast at 180C for about 2 hours. If the skin is not sufficiently crackled, remove and finish it under the grill. Serve with a mixed leaf salad (preferably soil-grown leaves such as radicchio, cos, rocket, sorrel or watercress) and a vinaigrette made with apple cider vinegar.
  • Author: Hugh Wennerbom