(Adjective) Suckling Pig and Pineapple

I find myself at a loss for words. That is a pretty unusual state in which to be. This is an excellent dish that I hope you get to try. But, I find that when I go in search of appropriate adjectives to assist in the description, I am at a loss for words. So, I am spreading the load and asking you to fill in your own adjectives as appropriate. To help, I have compiled a list from which you can choose.

The List

  • Adorable
  • Alluring
  • Ambrosial
  • Angelic
  • Blissful
  • Delicious
  • Delectable
  • Delightful
  • Divine
  • Enticing
  • Exquisite
  • Glorious
  • Heavenly
  • Lovely
  • Luscious
  • Magnificent
  • Nectarous
  • Scrumptious
  • Sublime
  • Titillating
  • Toothsome
  • Wonderful

One of the most (adjective) things about this recipe is it has so few ingredients. The downside is that one ingredient is a leg of suckling pig.

A short ingredients list belies the (adjective) taste.


  • 1 leg of suckling pig
  • 1 pineapple
  • 2 teaspoons of sweet paprika
  • 2 teaspoons of salt
  • 2 teaspoons of black pepper
  • 2 teaspoons of cooking oil

Before you leave the store, select your pineapple by doing the leaf pull test. A ripe pineapple will give up a centre leaf when it is pulled gently. If the leaf is not forthcoming, pick another pineapple.

The leaf pull test. Unlike the words, it never fails me.

Peel and chop the pineapple into chunks, following my one picture guide. Remember to cut out the core as it is pretty tough. Mix half the pineapple chunks with the paprika. Line a roasting pan with the pineapple chunks.

You should be able to work out how it’s done from this pic.

Score the skin on the leg of suckling pig with a sharp knife. Be sure to avoid cutting into the flesh. The skin should be thin and reasonably easy to slice. Rub the leg all over with salt, pepper and oil. Place it in the roasting pan on top of the pineapple and roast in a very hot oven for 20 minutes. Turn the oven down to 190ºC/375ºF and continue roasting until the internal temperature reaches 65ºC/150ºF. Remove it from the oven and let the meat rest for at least ten minutes. Resist the (adjective) temptation to pick at the crackling. The meat will continue to cook while resting, bringing it up to a safe cooked temperature.

Photography can’t describe the level of temptation. I want that crackling!

This suckling pig, if cooked correctly gives off a (adjective) aroma while resting.  However, you don’t have time to appreciate it. Pick the pineapple pieces out of the roasting tray and keep them warm. Add some flour and stir the remaining pan juices over a warm ring on the hob. Season the gravy and reserve to serve.

Adjectives just can’t do it justice. This is too (adjective) for words.

Lift the crackling from the meat in chunks. It is (adjective) and needs to be treated with reverence. Carve the meat. It is far lighter in texture than regular pork and tastes sweeter.

The gravy is a blend of the sweet and sour of pineapple mixed with the (adj) pork flavours.

Serve it with some boiled rice, and the pineapple pieces. Pour over the gravy and start ticking the adjectives off that list.

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Latest comments
  • That looks just heavenly.

  • How on earth did you come to miss Succulent off that impressive list? And having a ready supply of both pig and pineapple (but older than yours in the case of the former, and younger than yours in the case of the latter), I’ll definitely be trying this one. And while I think of it, how about Lavish and Juicy…?

  • All of the above adjectives and then some!

      • I wish you would! We’re lucky in having some brilliant butchers locally, but so many village butchers shops have closed over the years. The stuff from supermarkets doesn’t compare, however good the supermarket.

  • How come you missed ‘unctuous’ – the first descriptive I thought of scrolling down . . . 🙂 ! Pork, pineapple, paprika and pepper – . . . methinks you are due for a journey Down Under . . .

  • Where is South Dublin do you get suckling pig?

  • What an (adjective) post and recipe. Suckling pig is hard to come by in these parts, let alone a part rather than a whole one. I would stop at an internal temperature 60 degrees. It will be ‘safe’ after 11 minutes at that temperature, which will be achieved during the resting time. The lower temperature will keep it more succulent and thus more (adjective).

  • Oh my…. I am reading this and wishing my husband wasn’t going away for a week on the weekend so as I could make this on Sunday. Ambrosial…. Lip smacking…..☺️

  • I, too, am at a loss for words!

  • Envious…as I’ll never be able to buy a piece of pork like that. The end result is scrumptious looking.

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