Kevin Dundon is the Chef/Proprietor of Dunbrody Country House Hotel & Restaurant, located in Ireland’s sunny South East. Dunbrody was established in 1997 by Kevin ...
6.9kg whole suckling pig
4-5 dsp of honey
Preheat oven to 180°C (350°F/Gas 4).
This is a real show off piece which always generates attention at your barbecue. This particular type of pig is a young pig that has only fed on its mother's milk. The piglet is killed between the ages of two to six weeks. Make sure that the pig is oven ready from your butchers, but give the butcher plenty of advance notice if you wish to order one as it make take him a little time to get one. Pigs less than 20lb will fit comfortably into a domestic oven.
Stick the whole orange in the mouth of the pig to keep his mouth open.
Prick the skin of the pig all over to prevent the skin from bursting later on.
Place the meat on a large deep roasting tray and roast in the oven for up to 2 hours-make sure that all juices are running clear.
Meanwhile turn on the barbecue and heat it up to very hot-they tend to cool down quite quickly. After the pig comes out of the oven place it on the barbecue baste it with the fat it has lost and also drizzle the honey over the top of the bake.
Glaze on the barbecue for 10-15 minutes or until a nice crunchy skin is attained.
Meanwhile cut the Aubergines lengthways and griddle on either side on the barbecue for 5 minutes and serve along the pig.
After the pig comes off the barbecue transfer it to a very large serving platter and arrange the aubergine slices all around the side.
Be as imaginative as you like in the presentation.
If you have a barbecue with a spit attached to it, you can choose to cook the pig in it entirety on the spit. If you do this I normally like to cook it slowly for about 6 hours of thereabouts and the meat will be falling off the bone.