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How To Make A Pig Snake – Stuffed And Rolled Suckling Pig

This is a great way to serve suckling pig

Suckling pig

Suckling pig stuffed with loads of herbs and spices


Today is my eldest daughter’s birthday so we will be having the whole extended family over for dinner. This year she has asked for a suckling pig. Come to think of it, she has requested suckling pig dinners for her past three birthdays. I can’t say that I blame her.

What a fun way to entertain!

As I am on a year long Indian diet, curry will of course be on the menu. This year I’ve made what I call a pig snake. I completely boned the suckling pig and then stuffed it with fresh coriander, loads of garlic and ginger, cumin, coriander powder, chilli powder, brown mustard seeds, grated lemon rind, lemon juice, vinegar and red chilli flakes.

I pressed all of the ingredients deep into the flesh so that it really marinates well and then tied it all together as my butcher taught me.

The end result is very succulent meat with amazing flavour.



Suckling pig

The finished suckling pig snake

The bones that I removed were kept as they work as a cooking rack. I place them
at the bottom of the cooking tray and then place my pig snake comfortably on top.

By the way, I did all this three days ago so that the flavours have time to develop.

Suckling pig meat tastes great on it’s own so I don’t recommend smothering it in curry sauce. That said, tonight I will be making my korma sauce, a madras sauce, a patia sauce and a jalfrezi – all of my daughter’s favourites.

These sauces can be found on my site. Just leave out the meat and mix the rest of the ingredients together.

Rather than pouring the sauces over the meat, everyone will be instructed to take a little of each sauce to try. This all sounds very regimented but believe me it’s not. Sauces and wine bottles get passed around the table like mad.

I like to have fun with food. For me, recipes like this pig snake are what cooking is all about. It’s a social thing that should be enjoyed. I hope with this post I have given you a few ideas for your next dinner party.

Be sure to subscribe to my blog if you are a curry fan. I’ve got lots more recipes to come.

Paul Thomas

Saturday 26th of May 2012

I'm gonna be doing this for the Jubilee weekend for some family and friends. I'll start it in the oven and finish it over charcoal on the BBQ. I know everyone is gonna love it.



Dan Toombs

Sunday 27th of May 2012

Good luck with it Paul. I love that recipe! It's one of my favourites.


Thursday 26th of January 2012

Just stumbled onto your site and damn that pig is impressive. I truly wish I had a place at your table to enjoy it.

Great site and if you feel incline, please take a look at mine which brings sports, food, and more together. I just posted a recipe today that a California guy like yourself might enjoy (I'm from Cali as well).

cheers! Jed

Dan Toombs

Thursday 26th of January 2012

Thank you very much for that Jed.

I will definitely be checking out your blog. That recipe looks amazing.

Cheers Dan

Dan Toombs

Tuesday 24th of January 2012

Cheers for that Keith. Looking forward to the night.

Reluctant Housedad

Tuesday 24th of January 2012

Utterly stunning, beyond impressive. Your dinner guests are very, very lucky people indeed.

The Fool

Tuesday 24th of January 2012

What a great use of a suckling pig, a very different way to cook than you normally see. I imagine great for this sort of occasion when you want to have a feast.

Dan Toombs

Tuesday 24th of January 2012

My family and I love them. It's a great way to serve a big bunch. Thanks for stopping by. :)