Gino D’Acampo served up a tasty roasted suckling pig with cinnamon flavoured apple sauce in Southern Sardinia on Gino’s Italian Escape Islands in the Sun.
Gino says: “If you can’t source a suckling pig, use belly of pork on the bone instead. It goes beautifully with roasted vegetables.”
The ingredients: 1⁄2 suckling pig or 5kg belly of pork on the bone, 10 twigs of fresh myrtle or sprigs of fresh rosemary, plus extra for garnish, 1 tablespoon coarse sea salt and Freshly ground black pepper.
For the sauce: 50g salted butter, 6 Granny Smith apples, peeled, cored and sliced, 50g caster sugar, 1⁄2 teaspoon ground cinnamon and 30ml vermouth (preferably Martini bianco) (optional).
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