Ingredients
6 tblsp Mustard Seeds
2 tsp sugar
1/2 tsp pepper powder
2 seeds garlic
1/2 tsp salt
12 tbsps of vinegar
Method:
Grind all together add water if required. Taste for salt and vinegar.
Mustard sauce is ready
Method:
4.5 kgs of Pork Loin..ask Butcher to Butterfly and score it.
Wash it and wipe it. Marinate the meat and apply salt on the skin.
Marinade:
1 tsp turmeric powder
2 tsp pepper powder
1 tsp salt
2 tsp vinegar
Make a paste and apply to the inside of the butterflies loin piece. Apply salt to skin…skin is scored by butcher. MY BUTCHER AUSSIE BUTCHER
Inside the Butterfly meat add the stuffing. Close it and take it back to butcher to roll it and tie it up.
As the piece is quite long, the butcher tied and then cut it in half to make it easier to place in oven.
Place a roasting rack in a roasting dish. Apply oil to rack and dish. Place the meat rolls on the rack. Apply more salt on the skin of the meat. Turn it over so that the skin is at the bottom.
Pour 750 ml ginger beer into dish. Preheat oven 150 degrees fan bake. Place dish in oven for 3 hours.
Make a mixture of below in large tray
2 tsp chilli powder
1 tsp turmeric powder
Place the hot meat rolls from oven in tray and roll them in the mixture. Then place them back on roasting rack for a hour standing time.
Place it under the grill in oven for 5 minutes with skin on top to get crackling effect.
Suckling pig with stuffing is ready.
Gravy:
Heat oil and fry a large sliced onion. Add 1 spoon standard flour or maida fry and then add the dropping from roasting dish. Mix well and when it becomes thicker put it off.
Gravy.
Slice the roast pig into thin slices and serve with stuffing, mustard sauce, gravy.
For stuffing: refer my recipe
Laitao Suckling Pig Style- Pork Roast Stuffing https://youtu.be/oy_8a2IcKYY
For Mustard Sauce: refer my recipe
Laitao Suckling Pig Style – Mustard Sauce. https://youtu.be/addcRjMdRnE
Cooking With Dexter 