Liven up your salad dish!


  • 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:
  • 0.5 carrot
  • 0.5 onion
  • 0.5 leek
  • 0.5 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
  • 0.5 lime – juiced


  • 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.

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