SUCKLING PIG

Mar 15

How does an Austrian and German restaurant in Melbourne make the most succulent suckling pig there is?

First, get a baby pig from your butcher of trust. It seems difficult at times to get it, but usually on pre orders and a little waiting they could help you.

Second, if you don’t have an oven large enough, you might consider renting a spit for the roasting. In our case, we use the oven as its more convenient, efficient and ensured that the final quality is given.

How to marinate the little pig?

We here, in the Austrian restaurant, marinated it with a special marinade made from dark beer, spices and herbs.

Then leave it over night in the fridge to rest and soak in the flavour provided.

Well, we place it in the oven on a lower temperature like 140C for 1 hour. Keep a timer on the side, as every 20 minutes you would want to brush the suckling pig with the remains of the marinade. After 1 hour, decrease the heat to 120C for another 2-3 hours and keep brushing the piglet every 20 minutes.

The best way to tell if it’s cooked, use a probe thermometer and ensure you have reached 80C core temperature on the bone.

Pro tip from your Austrian and German restaurant, do not cut it for at least 20 minutes after roasting, so the juices within can distribute evenly and it is much more delicious.

Of course we recommend some nice Austrian mustard and Kren / horseradish on the side to enjoy.

In any case, if you wish to have a catering with a suckling pig, please contact us for more information as we are happy to grill you one!