- 7.5 kg suckling pig
- 300 ml fresh apple juice
- 300 gm hickory and mesquite wood chips (see note)
- 500 ml apple cider vinegar (2 cups)
- 2 Spanish onions, coarsely chopped
- 5 long red chillies, thinly sliced
- 50 gm sea salt flakes
- 145 gm coarse sea salt (½ cup)
- 6 fresh bay leaves
- 1 tsp fennel seeds
- 5 whole Tasmanian pepperberries (see note)
- 1For mop sauce, combine all ingredients in a bowl and set aside for at least 2 hours for flavours to develop.
- 2For spice rub, crush ingredients with a mortar and pestle until finely ground, then set aside.
- 3Score skin of pig with a sharp knife or Stanley knife along the length of the body. Fill a syringe with apple juice and inject into the pig where the flesh is thickest. Rub salt evenly into the cavity and skin of pig and place in a large roasting tray.
- 4Preheat oven to 220C. Heat woodchips in a small cast-iron pan over high heat until beginning to smoke, then place pan on bottom shelf of oven. Place pig on middle shelf, roast for 30 minutes, then reduce heat to 160C and roast, basting pig occasionally with mop sauce, until meat is falling from the bone (3-3¼ hours). Serve hot with <b><a href="/recipes/recipe-search/chefs-recipes/2013/7/turnip-slaw/">turnip slaw</a></b>, <b><a href="/recipes/recipe-search/chefs-recipes/2013/7/alistair’s-secret-barbecue-sauce/">Alistair’s barbecue sauce</a></b>, <b><a href="/recipes/recipe-search/chefs-recipes/2013/7/chow-chow/">chow-chow</a></b> and <b><a href="/recipes/recipe-search/chefs-recipes/2013/7/lardy-flatbreads/">lardy flatbreads</a></b>.
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.
Drink Suggestion: Orange wine such as Cantina Giardino “Adam”. Drink suggestion by Luke Burgess