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Roast Whole Suckling Pig with Truffle Mousse, Jersey Royals and Wild Garlic

Succulent roast pork served with a decadent truffle cream mousse, buttery Jersey Royal potatoes, and sautéed wild garlic leaves.

PorkMain CourseRoastSpecial OccasionTruffle
Estimated Nutrition
Calories
1308.4
kcal / serving
7850.5 kcal total
Carbs
10.9g
per serving
65.4 g total
Fat
101.8g
per serving
610.8 g total
Protein
90g
per serving
540.2 g total
Cook Time
180
minutes
Serves
6
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces
300
ml
Beef Jus
Or good-quality beef stock
1
dash
Cep Aroma
Dairy
600
ml
Double Cream
For the mousse
2
tbsp
Double Cream
To serve in canister
2
knob
Butter
For the mousse
1
knob
Butter
For the potatoes
1
knob
Butter
For frying garlic
LegumesPulses
1
portion
Broad Beans
Shelled, optional garnish
Meat
1
piece
Suckling Pig
Whole
NutsSeeds
1
pinch
Salt
For seasoning
1
pinch
Black Pepper
Freshly ground
1
sprig
Mint
OilsFats
150
ml
Truffle Oil
Vegetables
2
piece
Black Truffles
Chopped
250
g
Jersey Royals
Thumbnail-sized, lightly scraped
1
bunch
Wild Garlic Leaves
Washed

Method

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