Ingredients

• 1 small suckling pig (10 to 12 kg)
• Dijon mustard (thin layer)
• Honey or fructose (for sweetness)
• 3-4 oranges (juiced, with some halves left in the roasting dish)
• Cold water (enough to cover half the pig)
• 2 star anise
• Salt (regular and rock salt)
• Freshly ground black pepper
• Optional: Ingredients to thicken gravy (e.g., flour or cornstarch)

Method

1. Prepare the Pig:
   • Select a small suckling pig weighing between 10 to 12 kg for optimal tenderness.
   • Carefully split the pig lengthwise, from head to tail, to make it easier to marinate and roast.
     
     

2. Marinate:

   • Rub a thin, even layer of Dijon mustard over the entire surface of the pig.
   • Drizzle honey or sprinkle fructose lightly over the mustard layer for a hint of sweetness.
   • Juice 3 to 4 oranges by hand, reserving the juice. Add the juiced orange halves to the dish.
   • Rub the orange juice all over the pig, ensuring it’s well-coated.
   • Cover and refrigerate the pig for at least 12 to 24 hours to allow the flavours to penetrate.
     
     

3. Preheat the Oven:

   • Ideally, cook the pig in a wood-burning oven preheated to 280°C (535°F) for the best results. If using a conventional oven, preheat to the highest available temperature (usually around 250°C or 480°F).
     
     

4. Roast the Pig:

   • Before cooking, pour enough cold water into the roasting dish to cover half of the pig. This keeps the meat moist during the long cooking process.
   • Add 2 star anise to the water for a subtle anise flavour.
   • Season generously with salt and freshly ground black pepper.
   • Cover the pig with parchment paper, then seal the dish tightly with a lid or aluminium foil.
     
     

5. Slow Roast:

   • Place the dish in the oven and roast the suckling pig for about 7 hours at 280°C (535°F) in a wood-burning oven, or at 250°C (480°F) in a conventional oven. The slow cooking ensures tender, juicy meat.
     
     

6. Crisp the Skin:

   • About 30 minutes before the pig is ready, remove the parchment paper and foil.
   • Sprinkle rock salt evenly over the skin to enhance crispness and crackling.
   • Increase the oven temperature slightly if needed to ensure the skin becomes golden and crispy.
     
     

7. Prepare the Gravy:

   • Once the pig is done, collect the juices from the roasting dish and transfer them to a pot.
   • If desired, thicken the gravy using a bit of flour or cornstarch. Heat the juices over medium heat, stirring constantly until thickened to your liking.
     
     

8. Serve:

   • Carve the pig and serve it with the citrus-infused gravy on the side. The crackling skin and tender meat make this a show-stopping dish perfect for celebrations.