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1.
Debone the suckling pig, leaving the head on and the body intact.
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2.
Liberally salt the flesh of the pig and set aside in the fridge to lightly cure.
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3.
Thoroughly wash the silverbeet then roughly chop the leaves. Once you reach the stem you will need to cut a bit finer, set aside for the stuffing.
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4.
In a large saucepan, melt the butter. Add garlic, chilli, and fennel seed and sauté until aromatic.
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5.
Add onion and thyme, cook out until onions have softened and lightly browned.
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6.
Add silverbeet leaves and stalks and cook out until its volume has reduced by half.
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7.
Remove saucepan from heat, add breadcrumbs, herbs, lemon zest and seasoning. Set aside to cool.
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8.
Once cooled, add pork belly mince to the stuffing and place the mix into the bowl of a kitchen aid. Mix with a paddle until the stuffing binds together. Set aside.
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9.
Using a cloth, brush the salt off the suckling pig. You may need to rinse and repeat the process to properly remove.
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10.
Pack the stuffing lengthways down the body of the pig, wrap and truss.
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11.
Liberally salt the skin of the pig to draw out any excess moisture and help with the crackling. Any excess can be brushed off with a pastry brush after cooking so don’t worry about being too liberal.
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12.
Place pig onto a rack in a baking tray and into a 255 degrees Celsius oven for approximately 10-15 minutes or until skin is nicely crackled.
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13.
Reduce head to 140 degrees Celsius and cook until you have an internal temperature of 55 degrees Celsius.
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14.
Remove from oven, allow to rest.
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15.
Carve and enjoy!
