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Pit Oven Roasted Pig

Pit Oven Roasted Pig represents a truly ancient way of cooking a suckling pig on a spit set over a pit fire. The full recipe is presented here and I hope you enjoy this classic traditional version of: Pit Oven Roasted Pig.

prep time

20 minutes

cook time

180 minutes

Total Time:

200 minutes

Serves:

10

Rating:

Tags : Pork RecipesBritish Recipes

This is a feature of Asian and Polynesian cuisine and I've seen this in Africa, too (Nigerian barbecue, anyone?). Archaeological evidence also shows that this was a cooking method in Europe at least from the Neolithic and probably earler. Certainly by the Iron age, domestic pigs derived from wild boar were available and commonplace. So I have no real qualms in introducing this as an Ancient recipe. But one that you could, fairly easily, reproduce for yourself today.

Modern Iron spits have made this much easier these days, but all you need is a suckling pig, a pit, a stake and a pair of wooden tripods.

Ingredients:

1 prepared suckling pig
sea salt
herbs (optional)

Method:

To begin with you need a little engineering. Dig a pit at least 50cm deep and both slightly longer and wider than the suckling pig. Line the base with stones then build a wooden fire inset with charcoal and set stones on the top. Light the fire and let it warm the rocks and die down until almost level with the groudn.

At this point, set your wooden tripods on eithe end of the pit. Tread your pole through the pig. Season to taste with salt and set herbs in the body cavity. Place the pole across the tripsds and begin cooking the pig over the pit, rotating with the pole.

Cook for about 180 minutes, until the pig is cooked through and the skin has become crackling.

Slice and serve.