Ingredients
1 x 8 10kg suckling pig, split and cleaned by your butcher 2 handfuls rock salt, combined with a little water to make wet 4 eggplant 6 zucchini 6 bullhorn peppers 4 cobs of corn, husks intactDescription
Rub The Wet Salt All Over The Suckling Pig And Place In The Fridge Overnight. In The Morning Rub The Salt From The Pig With Your Hand Or A Dry Cloth (never Use Water) When The BBQ Is Nice And Hot Place The Pig On, Bone Side Down For About 3 ½ Hour, Then
LifeStyle FOOD
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