Slow-cooked Suckling Pig with Lemon Potatoes and Apricot Chutney

A Christmas dinner favourite with Mallorcans

The Suckling Pig
2 legs of suckling pig (300-350g, deboned)
400g olive oil
Bay leaf
Coriander seeds
Salt
Pepper

Heat the oil to 70 degrees in a saucepan and add the meat and herbs. Place in the oven at 90 degrees for 6 hours. Remove the meat and place on an oven rack under a grill until crisp.

The Lemon Potatoes
500g peeled mashing potatoes
40g fresh lemon juice
60g olive oil
Salt

Boil the potatoes until soft, remove from water and mash with a fork. Add the lemon juice, salt and oil.

The Apricot Chutney
100g Dried apricots (finely diced)
10g olive oil
20g shallots
40g white wine
50g peach juice
Salt
Lemon juice

Sauté the shallots in the oil and add the apricots, the wine and peach juice. Leave cooking until there’s hardly any liquid left, remove from heat and add lemon juice.

Photos: Sara Savage · Chef: Gerhard Berktold · Styling: Helen Cummins

Dr. Helen Cummins is a lifestyle editor, publisher and successful entrepreneur, who has lived and worked in Palma de Mallorca for the past 20 years. She started abcMallorca.com in 2003 which has grown into one of the island’s largest websites with over 6 million visits per annum.

Her website helencummins.com is a compilation of all the things she values since moving to the island, running hc/ Digital Media and creating an idyllic life in Son Vida with her husband Georg and daughter Eva.

Slow Luxury Living is what sits at the heart of the hc/ website, which aims to inspire people to slow down and appreciate the Mediterranean lifestyle. Alongside her editorial team, Helen handpicks businesses and places that adhere to SLOW: Sustainable, Local, Organic and made with Love.

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