-
1.
Mix the stuffing ingredients together and bind with the eggs.
-
2.
Preheat oven to 120°C.
-
3.
Remove the suckling pig from fridge approximately 1 hour prior to cooking. Cover and set aside in a cool place to bring to room temperature.
-
4.
Fill the cavity with the crab stuffing and close the cavity by “sewing” with butchers twine to close and encase the filling.
-
5.
Drizzle oil over meat, rubbing it in, and cover skin generously with salt, rubbing it in thoroughly, there is n need to score the skin of a suckling pig.
-
6.
Place the suckling pig, sitting on its back legs, on a wire rack over a large oven tray.
-
7.
Place on the middle shelf of the oven and roast for 30 minutes, then increase temperature to 160°C and roast for a further 3 ½ hours or until the meat comes away easily from the bone on the back leg or shoulder.
-
8.
Increase the temperature to 230°C and cook for 30 minutes or until skin is crisp and crackly.
-
9.
Place pork on a chopping board and, using a cleaver, cut into large pieces and arrange on a serving platter.
