THE HUMBLE PIG

What makes the pig so humble? I like to think if the pig could talk he’d actually be quite cocky. After all an animal with as much flavour from nose to tail, an animal that leaves no flap of skin to waste and an animal that brings so much pleasure to so many, probably has a lot to brag about. All playground arguments with the sheep and cows would be killed dead every time with one simple word, bacon! Back that up with sausage and the other animals would surely sulk off with feelings of inferiority.

Not to put down a good lamb chop or rib eye steak but the pig just offers so much more.

There are few things in this life as good as pork fat. A nice fatty belly, pork scratching or potatoes roasted in lard.

Let’s not forget all those yummy cured hams and dried sausages from Spain, Italy and Germany. Blood sausages with regional recipes from England, Spain and France, braised pig cheeks, ears, trotters, I could go on.

With evidence of food use dating back as far as 5000bc, pork is one of the most widely eaten meats accounting for 38% of meat production worldwide. Those statistics speak for themselves.

It takes no word from me to turn you on to the joys of the pig, and it really is a joy, as I’m sure you are all well aware of this most awesome of animals. This is just a simple shout out to show my appreciation for what should be known as “the arrogant and self assured, cocky pig”.

I for one am happy to be called a swine.

If you can get hold of a suckling pig then why not try this one out.

You can stuff your pig with whatever you want. I sautéed half a dozen red onions until they were really soft and then slung in half a bottle of red wine and let it reduce till it was nice and sticky, leaving time to drink the other half (a very important step in the recipe).

Let the onions cool a little and then add the liver of the pig, all chopped up, a couple of slices of bread all cubed up, 300-400g of good sausage meat, some chopped sage, some dried fruit (a handful of cranberries should do the trick) and lots of salt and pepper.

Season well your pig inside and out, stuff and sew up the cavity using some string and a large needle (one from the sewing kit will do fine).

Make a couple of slices in the skin to help form the crackling, pop a small ball of tin foil in the pigs mouth and your ready to go.

I know someone who achieves excellent result by cooking the pig for 24 hours in a low oven but in reality about 4 hours will be fine and it will come out tender and crisp.

Start off with a nice hot oven to get the crackling going and after about ten minutes or so turn it down to about 150ºC. Keep the ears and nose covered with tin foil for the majority of the cooking time otherwise they will burn, and you don’t want that as a nice crispy ear to chew on is excellent.

Keep basting the pig throughout to stop it drying out and use your common sense when it comes to the color of the skin. If it needs covering with some foil for a bit, do it, or if the oven needs turning up or down, do it. I’m only giving you a rough guide.

Make a bit of gravy from the juices if you haven’t burnt them and you are ready to go.

Now get your ass down to your butchers and see if he can get you one in time for next Sundays roast.