Albert Fourié started his career as a sculptor. After his first exhibition in 1877, he focused more on painting, attended the traditional École des beaux-arts de Paris and quickly won prizes. His elegant style as a portraitist of bathing women, his landscapes and gardens earned him several awards. His style was late 19th century and voque. A Wedding Supper at Yport, a large naturalistic painting was a sensation at the Salon in 1886 and was purchased by the state. It has an impressionistic realistic touch. The bridal couple seated in the middle are handed salt for extra prosperity. In the center of the table a simple but festive roast. That inspired us to do something we really need to do sometime. A suckling pig on a spit on an open fire made in a pit in the garden.

Suckling pig on a spit

4 liters of boiling water
300 grams of sugar
300 grams of salt
2 lemons, sliced
2 oranges, sliced
5 cloves garlic (chopped)
1 bunch of rosemary
1 bunch of thyme
1 bunch of sage
5 bay leaves
5 cm ginger (sliced)
1 tablespoon chili flakes
1 tablespoon black peppercorns

Herb mix
100 grams of coarse salt
100 grams of dry rub for pig

Coating for roasting
1 liter of dark beer
1 liter beef stock
5 cloves of garlic
1 bunch of rosemary
1 bunch of sage
1 tablespoon black pepper
1 lemon sliced

Other supplies
Oven / Grill / Rotisserie
Butcher's twine
Meat thermometer

 

This roast is not an easy job as it is very time intensive, but it is so delicious. In terms of preparation, you should consider brining, marinating and tying and at least 3.0 hours of grilling time.

Cut the rind with diagonal lines of about 0.5 centimeters. Make diagonal surfaces of approximately 3 by 3 centimeters. Do this all over the pig's skin.

For the marinade, start with a 4-liter pan of boiling water. Add 300 grams of sugar and 300 grams of salt and let it dissolve. Then add the lemon and orange slices. Throw the bunches of rosemary, thyme, sage and bay leaf into the pan and then turn off the heat. Add cubes of ginger and garlic and finish with chili flakes and black peppercorns. Throw the whole thing into a large container that will fit the whole pig. Let it cool with ice cubes before placing the pig in the marinade. Let the suckling pig marinate for at least 4 hours.

Remove the pork from the marinade and pat it dry. Place the pig flat on its back and coat the inside with coarse salt. Then rub the entire inside with the dry rub. Don't be too frugal. Turn the pig over so that the skin is on top. Mix 100 grams of coarse salt with 100 grams of spice mix. Massage this mix into the diagonal lines of the rind. This ensures a nice crispy skin.

Lay the pig flat on its back. Place the spit in the center of the pig and close the pig. Baste the pig from throat to crotch. Use a large needle and butcher's twine. Then tie up the loose legs with butcher's twine.

Heat the barbecue to 160 degrees. Fill a large metal container with beer, stock and herbs of your choice. Place the container between the pig and the fire. The fat and moisture from the pig will fall into this container. First let the pig grill for 1:30 hours. Pour the liquid over the pig with a soup spoon every 15 minutes.

This ensures a beautiful deep red color and a crispy jacket. The pig is ready for consumption as soon as the core temperature is at least 75 degrees; use an accurate digital meat thermometer for this. When ready, feed deaf or move suckling pig, let rest for at least 15 minutes and then cut and attack!