MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Roast Suckling Pig w/Walnut & Apple Stuffing
Categories: Pork, Vegetables, Herbs, Fruits, Nuts
Yield: 20 Servings

7 1/2 kg Suckling pig; halved width
- ways
2 tb Sea salt
125 ml Extra-virgin olive oil; (1/2
- cup)
3 cl Garlic; thin sliced
1 bn Rosemary
1 Apple
1 bn Watercress; leaves picked,
- to serve

MMMMM------------------WALNUT & APPLE STUFFING-----------------------
150 g Butter
2 lg Onions; thin sliced
3 Leeks; white only, thin
- sliced
2 Apples; peeled, seeded,
- halved, in small segments
100 g Shelled walnuts; rough
- chopped
2 tb Fresh thyme leaves
2 Fresh bay leaves
100 g Pancetta; fine diced
2 c (140 g) coarse fresh bread
- crumbs
1 Orange; fine grated zest &
- juice only
1 Lemon; fine grated zest &
- juice only
2 lg Eggs; lightly beaten

FOR WALNUT AND APPLE STUFFING: Melt butter in a saucepan
over low heat and saute 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.

Set oven to 220oC/425oF. 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.

Reduce temperature to 200oC/400oG. 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: 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.

RECIPE FROM: https://www.gourmettraveller.com.au

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