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.

Ingredients
- 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.
Islay Corbel | 21st May 2019
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That looks just heavenly.
Conor Bofin | Author | 21st May 2019
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Thanks Islay. It was rather tasty.
katechiconi | 21st May 2019
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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…?
Conor Bofin | Author | 21st May 2019
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You are too good at this Kate. All your suggestions would be worthy of this. Let me know how it all turns out.
Linda Duffin | 21st May 2019
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All of the above adjectives and then some!
Conor Bofin | Author | 21st May 2019
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Thanks Linda,
I was tempted to just post about the need for good butchers who sell this sort of stuff. However, it may just contribute to my looking like an ever shrinkingg outlier in the great food debate. I will come back to the topic.
Linda Duffin | 22nd May 2019
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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.
Pingback:(Adjective) Suckling Pig and Pineapple — One Man’s Meat | My Meals are on Wheels | 21st May 2019
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Eha | 22nd May 2019
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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 . . .
Conor Bofin | Author | 24th May 2019
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Unctuous is a great word. However, in the Father Ted TV series, there is a character called Todd Unctuous who breaks me up. I couldn’t bring myself to bring him to mind when describing delicious food.
Gearoid O'Broin | 22nd May 2019
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Where is South Dublin do you get suckling pig?
Conor Bofin | Author | 22nd May 2019
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Hi Gearoid,
Lawlor’s on the upper Rathmines Road. However it is not always available. It is a rare treat when it is.
StefanGourmet | 23rd May 2019
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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).
Conor Bofin | Author | 24th May 2019
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I plan to do a rack of suckling pig on the barbecue this evening. I’m looking forward to testing out the temperature probe on that too. I might even get brave enough to take it out at 60º.
kathryninthekitchen | 23rd May 2019
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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…..☺️
Conor Bofin | Author | 24th May 2019
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Make it anyway. It will teach him to abandon you on the weekend!
Michelle | 31st May 2019
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I, too, am at a loss for words!
Karen (Back Road Journal) | 7th June 2019
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Envious…as I’ll never be able to buy a piece of pork like that. The end result is scrumptious looking.
Conor Bofin | Author | 10th June 2019
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Thanks Karen,
We are very lucky here in Ireland. We really do get the very best of many lovely things, all grown locally and fresh.