Roast Suckling Pig

In Greece and Cyprus families usually sit down around a roast turkey dinner on Christmas day but in some part of Greece and most parts of Cyprus the Christmas dinner main part is a roast suckling pig or "gourounopoulo sti souvla" served with some potatoes cooked in the fire and salads.

This is very simple to make as soon as you have a traditional Cypriot oven range which consists on a clay oven and on bot sides, two large areas where a fire can be made.

Recipe for 10 people:
  • 1 suckling pig
  • 10 large potatoes
  • 1 cabbage, shredded
  • 10 tomatoes
  • 1lb of Greek olives
  • 2 lemons
  • 3 tablespoons of olive oil
  • salt and pepper
First make a fire. Burn the pigs hair and wash it thoroughly. Place it on a roasting stick. Brush the inside of the pig with a lemon and season well. Close the pig's tummy and attach the feet with a roasting string. Let the pig drip dry for a couple of hours.

Then when the flames have gone done place your pig over the charcoals and turn it quite rapidly to start and more slowly after 1/2 hour. Allow to cook for about 3h.

Meanwhile wrap your potatoes in tin foil and put them in the fire.

Make a salad with the shredded cabbage, tomatoes and olives. Drizzle with olive oil and a lemon juice before serving.

Gluten free, lactose free, nut free, suitable for pregnant women.