Roast suckling pig with potatoes and red cabbage

Omar Allibhoy cooks a whole pig rubbed with salt, roasted with herby potatoes and served with spiced braised red cabbage
By Omar Allibhoy
Roast suckling pig with potatoes and red cabbage
  • Rating:
  • Serves: 6-8
  • Cook Time:
  • Prep Time: 15 minutes
  • Effort: easy


  • 1 suckling pig, around 4-5kg
  • 8 potatoes, sliced
  • 6 garlic cloves
  • 1 onion, sliced
  • 2 sprigs thyme
  • 4 bay leaves
  • olive oil

For the braised red cabbage

  • 1 red cabbage, quartered, very thinly sliced
  • splash sweet sherry
  • 5 cloves
  • 5 black peppercorns
  • 5 tbsp sugar
  • splash sherry vinegar


1. Preheat the oven to 170C, 150C fan, gas 4. Burn with a blowtorch any hair the pig may have and cut it in half.

2. Rub the pig all over with rock salt, and place it skin side down on an oven rack.

3. Mix the potatoes with the garlic, onion, thyme, bay leaves, salt and freshly ground black pepper. Cover them with olive oil and put on a roasting tray underneath the suckling pig so that the juices run onto the potatoes.

4. Roast the pig and potatoes for 1 hour. After 1 hour turn the pig and pierce the skin with a fork. Stir the potatoes and continue cooking for a further hour, or until the meat is tender, the skin golden and the potatoes cooked.

5. Drain the potatoes from the oil and serve with the suckling pig.

6. For the cabbage: mix the cabbage with the rest of the ingredients and put everything in a baking dish, adding enough water until almost covered. Cover with aluminium foil and bake in the oven for 35 minutes.

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