Frik Oosthuizen from Santa Annas has prepared our smoked suckling pig of 7.7 kg for our Christmas spread. He explains how to prepare it in a kettle barbecue like a Weber. If you cannot get a suckling pig you can use a leg of pork. Frik soaks the pork only for a few hours in a salt solution to make the meat fragrant.
1 whole suckling pig (with the skin and bone)
- 3-4 liters of water
- 250 ml (1 c) salt
- 250 ml (1 c) brown sugar
- 250 ml (1 c) whiskey
- 30 ml (2 tbsp) cumin seeds
- 4 large cloves garlic, finely chopped
- 1 large onion, peeled and finely chopped
- 4 cups ice
1 Combine the water, salt, brown sugar and whiskey in a big plastic bowl (big enough for the pig to fit in). Stir to dissolve the sugar and salt.
2 Add the cumin, garlic and onion and finally the ice. Soak the pork in the solution (in the refrigerator if it fits) and leave for 4-6 hours. Turn the meat once around.
3 Lift the meat from the salt solution and rub dry with kitchen paper.
4 Prepare a fire in the Weber. Move the coals to one side when it has a nice glow. Soak sizeable wood shavings well in water.
5 Place a rectangular foil bowl filled with water next to the coals. Place the grill over the coals. Put the pig next to the heat (not on top of the coals). Sprikle the soaked shavings on the fire to smoke. Put the lid on and shut the vents halfway.
6 Use a thermometer. The temperature should not fall below 100 ° C. Add more coals if the temperature falls. It helps to have coals ready in a fireplace if you need extra coals when the temperature drops too much.
7 Smoke the pork for 4-6 hours. The internal temperature of the meat should be 95 ° C to ensure that it is cooked. (Use a meat thermometer.)
8 Remove the pork from the heat and let rest for 10 minutes. Pull the meat with 2 large forks off the bone.