Pork and Sons by Stéphane Reynaud is the new authority on all things pig, with recipes like Bayonne Ham with Toasted Nuts and Piquillo Peppers, Barbecued Suckling Pig, and Wild Boar Chops with Tart Red Fruits.
Preparation Time: 45 Minutes
Cooking Time: 3 Hours
For the Basting Liquid
Ask your butcher to prepare the pig and save the liver and heart for you.
Place all the remaining ingredients with the liver and heart in a bowl, and mix together well. Spoon this stuffing into the pig and sew up the cavity with trussing thread. Tie the feet underneath the pig with wire and cover the ears with foil to prevent them from burning.
Whisk together all the ingredients for the basting liquid in a bowl. Place the pig on a spit over the barbecue and cook, basting frequently, for 3 hours.
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This page created May 2007
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