- 2 legs suckling pig
- 4 cloves garlic
- 2 tbsp rosemary leaves
- To serve: mixed leaf salad
- 1Score 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.
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