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Roasted Suckling Pig Loin and Belly with Stuffed Haggis


1pc frozen suckling pig loin and belly (1.5 to 1.8kg)
1pc vegetarian haggis (stuffing)
2pc eggs
Fine salt
10 slice smoked ham or black forest ham, sliced raw smoked bacon
1 jar cranberries and port sauce

Cooking Method

1. De-frost the suckling pig loin or belly and the haggis 24 to 48 hours in the chiller.
2. Open the loin and belly, remove about half the skin.
3. Place the belly skin down on the chopping board.
4. Mix the haggis with 2 eggs in a small mixing bowl.
5. Spread the mixture on to the belly and loin layering with some smoke ham.
6. Roll and tie with butcher strings as demonstrated.
7. Score the skin with a sharp knife as demonstrated.
8. Sprinkle fine salt all over and place on a tray in the fridge over night.
9. Pre-heat oven at 180°C. Bake the belly for 20 to 25 minutes.
10. Turn up the temperature to 220 to 230 °C for another 15 to 20 minutes till belly is crispy and cooked.
11. Serve with nice cranberries and port wine sauce.

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Home Delivery

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