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Roast suckling pig

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Use this recipe with:

Medium

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P R O F I L E
Chilled ​4°C
10 Portions
From Raw

Stage 1

120 °C

  • Convection
  • 00:10 | -
  • 2

Stage 2

80 °C

  • Convection
  • - | 55 °C
  • 1

Stage 3

70 °C

  • Convection
  • - | 65 °C
  • 1

Stage 4

65 °C

  • Convection
  • - | -
  • 1

Stage 5

220 °C

  • Convection
  • 00:12 | -
  • 3
  • 1
R E C I P E
2.5 kg Suckling pig roll
3 tbs Cooking oil
2 tbs Mustard
1 pinch Salt, Pepper
2 tbs Honey
Ingredients
Coat the suckling pig roll with the mustard and spices and place on the tray.
1. Food Preparation
Preheat the oven and put the suckling pig in it. Insert the core probe into the thinnest part and run the steps for overnight cooking. The next day, remove the suckling pig, use the resulting stock for the sauce and preheat the oven for over crusting. After over-crusting, let the meat rest for 10 minutes and then carve.
2. Cooking Instruction
The suckling pig is traditionally served with dumplings and red cabbage.
3. Food Serving Instruction



Note: Information emanating from Welbilt is given after exercise of all reasonable care and skills in its compilation, preparation and issue, but is provided without liability in its application and use. All cooking settings are guides only. Adjust cooking settings to allow for differing product weights and start temperatures. Always ensure that food save core temperature has been achieved prior to service.