Salad of Suckling Pig and Oysters, with Honey and Black Pepper
Liven up your salad dish!
Ingredients
- 1 suckling pig leg (boned, skin separate – keep aside for crackling)
- 8 wild maldon rock oysters
- 80 g flour
- 4 bunches of watercress (freshly picked)
- for crackling:
- 0.50 carrot
- 0.50 onion
- 0.50 leek
- 0.50 stick celery
- 4 sprigs of thyme
- 2 cloves garlic
- for dressing:
- 250 ml apple cider
- 250 ml rice vinegar
- 2 tblsp honey
- 10 g cracked black pepper
- 0.50 lime – juiced
Method
- Method for Dressing:
- Reduce cider and vinegar to 100ml. Add honey and finish with cracked pepper and lime juice.
- Method for Crackling:
- Put all contents in a pan with the pig skin. Cover with water. Braise for 3/3.5 hours until skin is soft. Take skin out and lay on a perforated tray. Allow to dry for 20 minutes. Bake in oven at 150 for 45 minutes or until skin is golden brown and crispy.
- Dip oysters in flour and pan fry. Tie the pig leg and roast for 15-18 minutes at 180°C. Allow to rest for 10 minutes
- Slice the pig leg in to 8 pieces (2 per person). Arrange 2 slices on the plate, top with watercress and top with one oyster on each slice. Sprinkle with crackling and drizzle with the dressing.
