Suckling pig with roast fennel and warrigal greens [Hamish Ingham] from Australian Gourmet Traveller Asian Favourites Cookbook (Special Issue): Our Best-Ever Recipes from the East (page 168)

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Notes about this recipe

  • Eat Your Books

    Begin recipe 1 day ahead. Can substitute spinach for warrigal greens.

  • foodgloriousfood on April 01, 2022

    I do not recommend adding the thinly sliced garlic and ginger to the pan before roasting for a1-1.5 hrs as directed. You end up with hard dry ginger bark and acrid garlic. I would recommend holding it back and adding it to the pan while sautéeing the greens at the end.

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