Chef de haute cuisine
METHOD
Place spit through carcass - packed with the mixed stuffing - sew up the cavity
being sure to leave sufficient space for the stuffing to rise
Salt and pepper the meat
Wrap the whole in tin foil (dull side out)
Turn on a spit for a approx. 5 hours when the tin foil should be removed and the
carcass brushed continuously with a mixture of smooth apricot jam and rum to
form crackling.
ALTERNATIVE
Is to take a large fresh piece of boned pork - spread the stuffing on it - roll
it up - tie it
Brown it on all sides and after that slowly roast it in the oven
Serve with mashed potatoes.
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Small sucking pig not more than 12 kg
STUFFING
Large cooking apple - peeled, cored and sliced or diced
fruit well soaked in rum
Parboiled stoned plums
Grated lemon peel
Rum
Bread crumbs
Smooth apricot jam