Recipe: Glazed Suckling Pig

2 hours 15 minutes before eating

1- Preheat your oven to 210°C (Gas mark 7)

2- In a baking dish, arrange your ham, rib, shoulder and tail seasoned and wrapped in parchment paper (so it doesn't burn)

3- Using a needle or meat fork, prick all your pieces to pierce the skin, season them, then pour a little olive oil and with a brush spread your honey and mustard seed mixture over all the skins.

4- Place your 3 shallots cut in half at the bottom of the dish, then add the sprig of thyme and bay leaves.

5- Then put in the oven for 1 hour 15 minutes

6- During cooking time, pour a little fat (butter or grease) into a saucepan, sweat your 8 small onions, add your lardons and lentils, sweat 2 minutes covered, then add your broth (or water), pepper, then bring to a boil, lower the heat and cook for 20 minutes
just 5 minutes before the end salt lightly
Remove from heat and cover.

7- Your pig has been cooking for 45 minutes, baste it with the rendered juice to caramelize and pour 25 cl of salted and peppered water into your dish (juice) and let cook for another 30 minutes.
Turn off the oven leaving everything inside for at least 45 minutes (resting).

8- Drain your lentils slightly, pour a little of your pig's juice into your saucepan and keep warm.

9- On your work surface, slice your ham, remove the ribs one by one and cut your shoulder into 4 pieces.
Degrease the juice, strain it and keep it warm
Plating
A nice small ladle of lentils at the bottom of your hot plates then the meat arranged harmoniously with small rings of raw onions around it (texture) and a little juice on