Barbecued Luddite suckling pig recipe by Niels Verburg paired with Luddite Shiraz wine.
Ingredients
'Official' Stuffing
10 shallots or small onions
10 cloves garlic
400 g streaky bacon
200 g white bread soaked in fresh cream
30 ml Dijon mustard
3 eggs
a bunch of fresh parsley
20 fresh sage leaves
200 ml olive oil
Luddite Stuffing
750 g-1 kg cooked couscous
4 large white onions
6 homemade Luddite pork sausages (uncased)
6 cloves garlic
250 g Turkish apricots, chopped
250 g dried prunes, chopped
a handful of chopped fresh sage
30 ml chopped fresh thyme
100 g Luddite pancetta (On Niels' insistence: 'For a bit of flavour and fattiness!')
4 egg yolks (Says Penny: 'Ag, just use whole eggs, about 2 or 3, so nothing's wasted.)
30 ml olive oil
freshly ground black pepper
'Official' Basting Sauce
1 litre red wine
500 ml olive oil
30 ml Dijon mustard 3
0 ml brown sugar
Luddite Basting Sauce
some Luddite Shiraz 2007 ('about half a glass')
olive oil
some Coleman's mustard
soy sauce
balsamic vinegar
honey
Recipe
Serves 12
Ask the farmer to slaughter out at 6-8 weeks. This will result in a piglet of about 8-10 kg. Rub the piglet all over with Maldon sea salt and pepper. Chop and mix all the stuffing ingredients. Spoon the stuffing into the body cavity and close the cavity with wire (trussing thread will burn).
Bend the legs and tie the trotters beneath the pig with wire. Cover the ears with aluminium foil to prevent burning. Roast the piglet for 3 hours, basting frequently.
Serve with mashed potato and stir-fried cabbage.
Wine Pairing
Luddite Shiraz
Cook’s Tip
'Let the piggy hang for about a week before the day; the flesh firms up a bit, making it easier to carve. If too fresh, the flesh is spongy.'