Salad of Suckling Pig and Oysters, with Honey and Black Pepper

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:
  • 0.50 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


  1. Method for Dressing:
  2. Reduce cider and vinegar to 100ml. Add honey and finish with cracked pepper and lime juice.
  3. Method for Crackling:
  4. 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.
  5. 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
  6. 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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