10 September 2014,17:10 by

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Serves :

Preparation Time :
15 minutes

Cooking Time :
2 hours

Preparation Method :

  • Preheat the oven to 400° (200°C/gas 6). Heat the oil in a large, heavy-bottomed pan over high heat.
  • Add the onions, carrots, celery, zucchini, potatoes, and leek and sauté until pale golden brown, 10 minutes. Sprinkle with salt. Remove from the heat and set aside.
  • Add the remaining oil to the same pan and brown the pork, 10 minutes. Transfer the meat and any liquid it has produced to a roasting pan. Sprinkle with a little more salt and the peppercorns.
  • Add the bay leaves and turn the meat in its juices.
  • Roast for about 1 ½ hours, basting frequently and gradually adding the wine. When the pork has been in the oven for 45 minutes, add the vegetables and sprinkle with the garlic and parsley.
  • When the meat is cooked, it will have a dark, crisp layer of crackling.
  • Arrange on a heated serving dish with the vegetables and serve hot.


  • 8 tablespoons sesame oil
  • 4 onions, quartered
  • 4 carrots, thickly sliced
  • 4 stalks celery, thickly sliced
  • 4 zucchini (courgettes), thickly sliced
  • 6 potatoes, quartered
  • 2 leek, thickly sliced
  • Salt to taste
  • 2 kg suckling pig
  • 15 peppercorns
  • 4 bay leaves
  • 300 ml dry white wine
  • 2 tablespoon finely chopped garlic and parsley

1 comment for “Roast Suckling Pork with Vegetables”

  • addi bajwa
    Posted 22 November 2020 at 01:24:09

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