Ask your butcher to prepare the shoulders and leg of the suckling pig for roasting, leaving the bones in on the leg and only scoring the skin on the shoulders. Do not score the skin on leg or salt it, not doing so gives a better crackling.
Soak the haricot beans overnight, drain and put in a pan with water coming an inch above the beans. Bring to the boil and simmer for 20 minutes, until just cooked and tender. Skim any scum during the simmer and top up water if required. Once cooked, drain off the liquid and keep the liquid. Rinse the beans under cold water briefly to stop them cooking.
Pre-heat oven to 160°C and place the carrots and onions on a roasting tray with the suckling pig joints on top. Roast 1 hr 30, then turn down to 120°C for another hour. To finish, turn the oven up to 220°C and cook for 20-30 minutes until the skins has crisped up. Take out of oven and allow to rest for 10 minutes.
For the beans, heat a heavy bottomed pan on a medium heat, add the diced shallots, a little olive oil and cook slowly for 3-5 minutes ensuring no colour. Add the anchovy fillet and cook for another minute, then add the roasted garlic puree. Deglaze the pan with a little white wine, then add the beans and a little of the reserved cooking liquid. Simmer for a few minutes then take off the heat, add a good pinch of salt and pepper and let rest.
In a blender place a handful of basil and parsley leaves, a good pinch of salt and enough olive oil to blend to a thick puree.
To serve, place beans back on the heat. Once warm, add some of the herb puree, a knob of butter, a squeeze of lemon, a little freshly chopped parsley and seasoning. Place in the centre of a large heated bowl and placed the suckling pig on top. Finish with some of the pan juices.
Ask your butcher to prepare the shoulders and leg of the suckling pig for roasting, leaving the bones in on the leg and only scoring the skin on the shoulders. Do not score the skin on leg or salt it, not doing so gives a better crackling.
Soak the haricot beans overnight, drain and put in a pan with water coming an inch above the beans. Bring to the boil and simmer for 20 minutes, until just cooked and tender. Skim any scum during the simmer and top up water if required. Once cooked, drain off the liquid and keep the liquid. Rinse the beans under cold water briefly to stop them cooking.
Pre-heat oven to 160°C and place the carrots and onions on a roasting tray with the suckling pig joints on top. Roast 1 hr 30, then turn down to 120°C for another hour. To finish, turn the oven up to 220°C and cook for 20-30 minutes until the skins has crisped up. Take out of oven and allow to rest for 10 minutes.
For the beans, heat a heavy bottomed pan on a medium heat, add the diced shallots, a little olive oil and cook slowly for 3-5 minutes ensuring no colour. Add the anchovy fillet and cook for another minute, then add the roasted garlic puree. Deglaze the pan with a little white wine, then add the beans and a little of the reserved cooking liquid. Simmer for a few minutes then take off the heat, add a good pinch of salt and pepper and let rest.
In a blender place a handful of basil and parsley leaves, a good pinch of salt and enough olive oil to blend to a thick puree.
To serve, place beans back on the heat. Once warm, add some of the herb puree, a knob of butter, a squeeze of lemon, a little freshly chopped parsley and seasoning. Place in the centre of a large heated bowl and placed the suckling pig on top. Finish with some of the pan juices.
