Roast suckling pig

Name: Roast suckling pig
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 9
Ingredients: 2.5 kg suckling pig back (order in advance from the butcher; have the rind cut into); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3 TABLESPOONS Apple Jelly; 7-10 Tbsp Marjoram

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 9

2.5 kg suckling pig back (order in advance from the butcher; have the rind cut into)
7-10 Tbsp Salt
7-10 Tbsp Pepper
3 TABLESPOONS Apple Jelly
7-10 Tbsp Marjoram

Directions

1
Wash the meat and dab dry. Rub all around with salt and pepper. Place on the fat pan of the oven. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 45 minutes. Finish cooking for a further 30 minutes (electric oven: 200 °C/ convection oven: 175 °C/ gas: level 3), coating the rind several times with slightly salted water.
2
Stir apple jelly. Brush the meat with the jelly 5 minutes before the end of cooking. Remove the roast from the oven, wrap in aluminium foil and leave to rest for a while. Cut the roast into slices and arrange on a plate. Garnish with marjoram
3
With 10 people: