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