The Roasted Suckling Pig with Leeks and Fennel I used for this recipe is the Sardinian one. It is a milk-fed piglet weighing around 13 lbs. It’s so tasty on its own that it doesn’t require long treatments, in fact, it cooks quickly and is very simple to make. Therefore suitable for everyone, even those who are not very familiar with cooking. The result is fantastic and as you see, also beautiful to present. Why not accompany it with roasted potatoes? Because, as you well know, I don’t like waste, and since I had some leftover leeks and fennel, I thought they would be perfect pairings. Perfect result and a really inviting aroma: many of my recipes are born from reusing scraps.
If you want to serve other tasty side dishes, then don’t miss the next recipes: Potato and Red Onion Terrine and Sweet and Sour Baby Carrots
To prepare this recipe, you can use a Adjustable Nonstick Baking Pan
- Difficulty: Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Electric Oven
- Cuisine: Italian
Ingredients
- 2.6 lbs suckling pig
- 2 leeks (only scraps)
- 3 fennel (only scraps)
- to taste salt and pepper
- to taste extra virgin olive oil
Tools
- 1 Baking pan
- 1 parchment paper
- 1 Bowl
How to prepare Roasted Suckling Pig with Leeks and Fennel
To prepare the Roasted Suckling Pig with Leeks and Fennel, organize your workspace so that all the ingredients are within reach.
Rinse all the scraps of leeks and fennel under running water, being careful to remove any soil residues.
Let them drain in a colander so they lose as much water as possible, but before cooking, dry them well.
In the meantime, season the piglet only with salt and pepper, and place it inside a baking pan, provided it is non-stick or previously lined with parchment paper.
Initially, make sure the rind lies on the bottom of the pan.
Chop the vegetables roughly, place them in a large bowl, season with salt, pepper, and drizzle with some extra virgin olive oil.
Mix well, and distribute the herbs all around the piglet.
Bake, but in a preheated oven at 392°F in convection mode, and let it cook at this temperature for about 5 minutes.
This way, the fibers will seal perfectly, and you won’t have that boiled effect that tends to harden the meat, requiring it to cook longer.
After this time, reduce the temperature to 356°F and let it cook for another 50 minutes.
However, halfway through cooking (30 minutes total), remember to turn the piglet, positioning the rind facing up.
By doing this, it will become crispy, leaving the inside of the piglet tender.
Make sure that the vegetables are also stirred.
At the end of cooking, but only if the rind is not cooked to the right point, give it a few minutes under the grill.
Serve your Roasted Suckling Pig with Leeks and Fennel hot, but even at room temperature, it is delicious… try it to believe it.
Tips and Variations
You can store the piglet in the refrigerator for a few days, then heat it in the microwave oven.
It can also be frozen after cooking, but remember that like all foods, it should be thawed slowly and in the refrigerator.
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